Falafels are grain-free, gluten-free, and a versitile source of plant protein!
Ingredients
4 cup
Chickpeas, canned, drained
1 small
White onion
(quartered)
3 clove(s)
Garlic
(minced)
1 cup
Parsley, fresh
(chopped)
1 cup
Cilantro (coriander)
(fresh, chopped)
2 tbsp
Lemon juice
(as needed when blending)
1/2 tsp
Cayenne pepper
1 tbsp
Cumin
1/2 tsp
Sea Salt
1 tsp
Black pepper
Instructions
Preheat the oven to 450F (232C) and line a baking sheet with parchment paper.
Place all ingredients in a food processor. Pulse until the mixture has a grainy texture, scraping the bowl between pulses and adding extra lemon juice to loosen the mixture if needed.
Use a small scoop to make 32 individual balls. You can add chickpea flour if the mixture is too crumbly to form into balls.
Place the balls on your parchment-lined baking sheet and bake for 20 to 25 minutes or until the falafels start to brown.
Notes:
Storage: Store cooked falafel in the fridge for 3-4 days, or in the freezer for 1-2 weeks.
Prep ahead: Store the falafel balls in the refrigerator for a couple of hours to form or freeze them to bake later.
To serve: Add falafels to a Meditteranian-inspired salad, wrap, or pita, or serve over a bed of rice and make it a falafel bowl!
Topping ideas: diced cucumber, tomatoes, and red onion, roasted zucchini and red peppers, pickled turnip, onion, or artichokes, feta, olives, tzatziki, tahini, hummus, garlic aioli, etc.
