I don’t know about you, but something seemed entirely too daunting about making my own falafel. But, because I won’t let FEAR run my life, I buckled up, went to the store, and
- bought.
- the.
- ingredients.
I worked on a food truck that made falafel, yet suddenly, amidst the fresh produce, variety of herbs, and fellow agitated grocery shoppers, I panicked… “The ingredients! What are the ingredients!?”
I successfully avoided blacking out and found my way to the MVP of all falafel making: chickpeas. Whew. Now grounded with a sense of security, I had visions of how I wanted this delicious, middle eastern fare to taste. I wanted spice (flavor, not heat), texture, a little zing, a little sweet, and voila – it’s complete. I give you *literally* the easiest falafel recipe that YOU, YES YOU, CAN MAKE! Ditch the fear of falafel making at the curb, and saddle up cowboy, it’s time to get cooking.
Herbed Chickpea Falafel
Makes 12 balls
INGREDIENTS:
- 1 can chickpeas
- ½ large sweet onion
- 4 cloves garlic
- ⅓ cup chopped parsley
- ⅛ cup chopped basil (feel free to swap for cilantro)
- 2 T walnuts (or any nut you prefer!)
- 1 t cumin
- ½ t cinnamon
- salt and pepper, to taste
- pinch of coriander* optional
- Zest of lime
- almond flour (1 T at a time, probably around 4 or 5)
- oil for cooking
DIRECTIONS:
- 1. Blitz everything in food processor until crumbly and wet but not too wet mixture forms.
- 2. Let the mixture firm up in fridge for 30 mins – 1 hour.
- 3. Then scoop 2 T and roll into ball before placing on oiled pan over medium-high heat.
- 4. Cook for 3 minutes per side, or until golden brown and crispaaaay.
- 5. Serve over salad greens, stuffed in a pita, BUT DEFINITELY serve with a drizzle of my Super Garlicky Tahini Sauce.
the exhale 