Falafel are delicious balls made of chickpea and herb goodness. They are often found in Middle Eastern cooking. Naturally vegan and vegetarian, falafels are a great addition to wraps, pitas, salads and sandwiches.
- 2 cups cooked chickpeas
- 1 cup cooked beans*
- 1 cup broccoli blanched
- 1/2 cup other veggies blanched (I used orange and yellow carrots and a bit of bell pepper)
- 1/4 cup olive oil
- 2 large onions
- 4-5 garlic cloves
- Handful of walnuts
- 3 tbsp tahini
- 2 tsp ground turmeric
- 1 cup parsley Yes, a whole cup!
- To taste salt and pepper
- To taste cilantro, cumin and cardamom optional
- 1/4 cup chickpea flour
- 1/4 cup hemp seeds
Add all the first ingredients into a food processor and pulse a few times. I like my falafels to be a bit chucky, but if you prefer them smoother, keep pulsing.
Transfer the mixture into a bowl. At this point, you can decide to use it all of freeze some for later! Add the chickpea flour and the hemp seeds.
Cover the bowl with plastic and refrigerate for 30 minutes to 1 hour. Once the mix has cooled down, preheat the oven to 425°F.
Using your hands or an ice cream scoop, form small balls. If the mix is too wet, you can add another tablespoon of chickpea flour. If it’s too dry and crumbly, you can add 1-2 tbsp of water or lemon juice.
Place the falafels on a baking tray and cook for 25-30 minutes. You can also deep/pan fry them for a few minutes if you prefer.
Serve hot or cold and enjoy! You can also drizzle some tahini over them.
Because I initially forgot to add it, I discovered that baking soda makes the falafels turn red-brown. As I like my falafels to be colorful, I stopped adding it.
*For the beans, you can use any type. However, I tend to avoid black beans simply for esthetics because the falafels won’t turn out as colorful.