These Falafels are by far the best that I've tasted...and the healthiest (baked, not fried)! It's a perfect, meatless complete meal in itself and will satisfy any cravings for goodness!!
Yields1 ServingPrep Time20 minsCook Time15 minsTotal Time35 mins
2 large cans organic chickpeas (2 cups/can), rinsed & drained (or make DIY dried chickpeas from scratch)
½ large onion, finely chopped (about 1 cup)
4 tablespoons roughly chopped fresh cilantro
½ teaspoon Himalayan sea salt
¼ teaspoon freshly ground black pepper
½ teaspoon dried red hot chilli pepper
4 cloves garlic
1 teaspoon cumin
1 teaspoon ground coriander
½ teaspoon fresh lemon juice
¼ teaspoon coconut oil
1 teaspoon baking powder
4-6 tablespoons GF flour
Coconut oil for baking
Romaine lettuce, shredded (my favourite for falafels)
A splash of love
Falafel Yogurt Dressing.
1 tomato, finely chopped
1 cup parsley, coarsely chopped
1/4 cup tahini sauce (sesame seed paste)
1/2 cup plain Organic Greek yogurt (or dairy-free alternative)
1 lemon freshly squeezed
Pinch Himalayan sea salt
Baked Falafels.
1
Preheat oven to 400 F/205 C. Place the rinsed, drained, uncooked chickpeas and the onions into a food processor. Add the cilantro, salt/pepper, hot pepper, garlic, spices, lemon juice and coconut oil. Process until roughly blended but not pureed. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for 15 minutes 15 Minutes.
2
Form the chickpea mixture into balls about the size of walnuts (1 ½“) and slightly flatten (should be about ½ inch thick). Tip: You can also use an ice-cream scoop to shape balls and then flatten by hand. Falafels can also be formed into patties and served like a burger.
3
Place onto a well-oiled baking pan. Bake for 15-20 minutes 15 Minutes on each side, until nicely browned (the part touching the pan will be nicely browned and crispy).
4
Falafels can be served either alone as an appetizer or as a main course as follows: Slice pita bread in half to make a ‘sandwich', add 2-3 falafels, top with lettuce and/or tomatoes, drizzle with Falafel Yogurt Dressing (recipe follows), and top with tabbouleh (find recipe for tabbouleh @ the ‘Energize Fixx Menu’).
Falafel Yogurt Dressing.
5
Cut tomato into small pieces, chop parsley. Add tahini, yogurt, lemon and salt into a bowl and mix well. Once smooth add tomato and parsley. Set aside for flavours to melt together and serve with falafels.
{GF}
Ingredients
2 large cans organic chickpeas (2 cups/can), rinsed & drained (or make DIY dried chickpeas from scratch)
½ large onion, finely chopped (about 1 cup)
4 tablespoons roughly chopped fresh cilantro
½ teaspoon Himalayan sea salt
¼ teaspoon freshly ground black pepper
½ teaspoon dried red hot chilli pepper
4 cloves garlic
1 teaspoon cumin
1 teaspoon ground coriander
½ teaspoon fresh lemon juice
¼ teaspoon coconut oil
1 teaspoon baking powder
4-6 tablespoons GF flour
Coconut oil for baking
Romaine lettuce, shredded (my favourite for falafels)
A splash of love
Falafel Yogurt Dressing.
1 tomato, finely chopped
1 cup parsley, coarsely chopped
1/4 cup tahini sauce (sesame seed paste)
1/2 cup plain Organic Greek yogurt (or dairy-free alternative)
1 lemon freshly squeezed
Pinch Himalayan sea salt
Directions
Baked Falafels.
1
Preheat oven to 400 F/205 C. Place the rinsed, drained, uncooked chickpeas and the onions into a food processor. Add the cilantro, salt/pepper, hot pepper, garlic, spices, lemon juice and coconut oil. Process until roughly blended but not pureed. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for 15 minutes 15 Minutes.
2
Form the chickpea mixture into balls about the size of walnuts (1 ½“) and slightly flatten (should be about ½ inch thick). Tip: You can also use an ice-cream scoop to shape balls and then flatten by hand. Falafels can also be formed into patties and served like a burger.
3
Place onto a well-oiled baking pan. Bake for 15-20 minutes 15 Minutes on each side, until nicely browned (the part touching the pan will be nicely browned and crispy).
4
Falafels can be served either alone as an appetizer or as a main course as follows: Slice pita bread in half to make a ‘sandwich', add 2-3 falafels, top with lettuce and/or tomatoes, drizzle with Falafel Yogurt Dressing (recipe follows), and top with tabbouleh (find recipe for tabbouleh @ the ‘Energize Fixx Menu’).
Falafel Yogurt Dressing.
5
Cut tomato into small pieces, chop parsley. Add tahini, yogurt, lemon and salt into a bowl and mix well. Once smooth add tomato and parsley. Set aside for flavours to melt together and serve with falafels.
AuthorJackie DeKnockCategoryGOURMET WELLNESS, Mind