Traditional falafel is made with soaked, uncooked chickpeas but this variation is made with cooked ones. Refrigerate the uncooked mixture overnight so that it firms up a bit before frying.
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Homemade Falafel
- Yield: Makes 4-6 Servings 1x
Ingredients
Scale
- 3 cups cooked chickpeas, drained and rinsed
- ¾ cup chopped parsley
- ½ cup chopped white or yellow onion
- 6 cloves garlic, minced
- ½ cup whole wheat pastry flour
- 1 teaspoon ground cumin
- ¼ cup almond meal/flour
- ½ teaspoon sea salt
- Avocado oil
Tahini Sauce Ingredients:
- ¾ cup sesame tahini
- ⅔ cup water
- 3 cloves garlic, sliced
- Juice of 1 lemon, or to taste
- ½ teaspoon sea salt
- 1 tablespoon maple syrup
- 1 teaspoon dried dill
- 1 teaspoon Simply Organic Steak seasoning (weird ingredient, I know, but trust me)
Instructions
- In a food processor, place all of the falafel ingredients and blend until it binds together but not too much so that there is still a little texture.
- Refrigerate overnight.
- To fry the falafel: Heat over medium heat enough avocado oil to cover the bottom of a large fry pan by about ½ inch, or at least ¼ inch. OR, to bake the falafel: Preheat the oven to 375 degrees F. Place the falafels on a baking pan lined with parchment paper. Lightly brush or spray the falafels with a little avocado oil. Bake for 25 to 30 minutes, carefully turning them half way through.
- Add about 6 falafels and fry until golden brown on one side. Turn the falafels and fry on the other side until they are the same color on both sides.
- Carefully transfer the cooked falafels to a plate lined with paper towels to absorb any excess oil. Repeat with remaining falafels.
- Serve hot, a few tucked inside a pita bread, topped with lettuce, tomato, red onion and a generous drizzle of tahini sauce. Or to make it gluten free use a big lettuce leaf as your wrap!
For Tahini sauce: Place all ingredients in a blender and blend until smooth.
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