Name: Falafel
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: Falafel:; 1lb dried chickpeas, soaked for at least 12 hours (do not use canned); 1 bunch of fresh parsley (can do 1/2 parsley and 1/2 cilantro if you'd like); 1/2 of a medium onion, cut into large chunks; 4 garlic cloves; optional roasted garlic cloves; juice of 1/2 a lemon; 2 tsp sea salt; 2 tsp black pepper; 2 tsp ground cumin; 1 tsp ground coriander; 1 tsp cayenne pepper; 1 tsp baking powder; 1/2 tsp baking soda; Tahini Sauce:; 1/4 cup of tahini (mix well before using); 1 tbs minced or roasted garlic; juice of 1/2 a lemon; 1 tsp sea salt; 1/4 cup of water added in small increments, plus more to thin out if needed

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Ingredients

Falafel

1lb dried chickpeas, soaked for at least 12 hours (do not use canned)

1 bunch of fresh parsley (can do 1/2 parsley and 1/2 cilantro if you'd like)

1/2 of a medium onion, cut into large chunks

4 garlic cloves

optional roasted garlic cloves

juice of 1/2 a lemon

2 tsp sea salt

2 tsp black pepper

2 tsp ground cumin

1 tsp ground coriander

1 tsp cayenne pepper

1 tsp baking powder

1/2 tsp baking soda

Tahini Sauce

1/4 cup of tahini (mix well before using)

1 tbs minced or roasted garlic

juice of 1/2 a lemon

1 tsp sea salt

1/4 cup of water added in small increments, plus more to thin out if needed

Steps

Place the dried chickpeas in a bowl and cover with enough water to fully submerge them; they should be 1-2" from the surface of the water

Soak overnight for 12 hours (they will expand in size)

Add the chickpeas, onion, garlic, parsley/cilantro, seasonings, lemon juice, baking powder, and baking soda into a food processor

Blend on low speed for 1 minute, and then scrape down the sides with a spatula

Blend on high for 1-2 minutes, scraping down the sides in between

The ideal texture is similar to a coarse sand with very fine bits of chickpea

Use your hands or an ice cream scoop to form 1" sized balls (size of a ping pong ball)

If baking, set oven to 375F and oil baking sheets; bake for 30 minutes until brown, flipping halfway (be sure to drizzle oil on the falafel before baking as well)

Flattening the falafel into discs makes them more crisp on the edges and easier to fit into pita, however keeping them in ball form leaves a softer and fluffier center

If shallow frying, set a deep pan on medium heat with 2" of neutral oil; fry for 3-4 minutes on each side until golden brown

The falafel is better if kept in ball form when frying, and you can always flatten them after cooking

To make the sauce, add the ingredients into a small bowl and mix together well with a spoon

Slowly add water in as you mix until you achieve the desired consistency

Eat the falafel with pita and fresh cucumber and tomato or in a salad

Nutrition Facts

Calories

250kcal

12%
Fat

12g

18%
Saturated Fat

2g

10%
Carbohydrates

30g

10%
Fiber

8g

32%
Sugar

6g

12%
Protein

10g

20%
Cholesterol

0mg

0%
Sodium

600mg

25%

Percent Daily Values are based on a 2,000 calorie diet.

Falafel

Ingredients

Falafel

Tahini Sauce

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts