Look at how simple it is
This handful of staple kitchen items are the ingredients of a good falafel recipe. It's easy to make and clean enough to devour more than a couple.
LET'S GET COOKING!
Healthy requires healthy food.
The first time I had falafel I fell in love!!! I came across it late in life and experienced it as a NYC street food. As a foodie I tried it at many different restaurants and quickly learned all falafels are not created equal. During my early vegetarian days I tried pitas, platters, burgers, fritters and then one day I thought to make some of my own.
I searched several recipes online and some turned out fantastic others not so hot. The biggest lesson I learned is that you can't use canned beans...WOMP WOMP. So yup this recipe calls for just a little planning. Throw your beans in container with some water, put them in the fridge and go to bed. Or 1st thing in the morning and make them for dinner.
Falafel
Ingredients
Falafel
1 cup dried chickpeas *soak 12hrs
4 cloves garlic
1/2 cup onions
1/2 cup fresh parsley
1/2 cup fresh cilantro
1.5 tbsp cumin
1 tsp paprika *optional
1tsp salt *more to taste
1 tsp pepper *more to taste
1/4 cup EVOO
Tahini Dressing *Optional
1.5 tbsp Tahini Butter
1/2 Lemon Juiced
1/2 tsp Maple Syrup
1 Pinch Salt
Herbs for garnish
2 tbsp water *more to thin
Directions
Preheat your oven to 375°F and grease your pan with cooking oil.
Rinse and drain your chickpeas thoroughly.
Roughly chop the onions and herbs
Transfer chickpeas, onions, garlic, herbs, oil and spices to food processor.
Blend to a fine texture to bind all ingredients.
Shape your falafel into small patties and transfer to cooking pan
Bake for 15 minutes on each side *this recipe can also be fried.
While the falafel is cooking make the dressing
Tahini, lemon juice, syrup, salt and water to a mixing bowl. Stir well using more water to thin if desired. Top with herbs to garnish
Remove the falafel from the oven after 30 mins or once the patties have golden edges. Voila! Your dinner is ready. Serve immediately or store them in an airtight container for up to 3 days.
