Mediterranean food has to be one of my favorite cuisine, I can't get enough especially when there's nice and warm weather. Something about the light and refreshing herbs bring the perfect refreshing flavors for summer.
Falafel are perfect to top a salad, a buddha bowl, as an appetizer, a snack, with pita bread or on a lunch wrap. When I serve up the falafel I love to pair them with a tahini lemon juice sauce! Tahini may swell be liquid gold, its just so damn good.
INGREDIENTS
- 1 can of chickpeas, washed thoroughly and then dried
- 1/2 bunch of fresh parsley roughly chopped
- 1/2 c of red onion diced
- 2 large cloves of garlic minced
- 1.5 tbsp of nutritional yeast (not necessary I just love it)
- 2 tbsp of lemon juice
- 2 tbsp of Tahini
- 1 tbsp of cumin
- 1.5 tsp smoked paprika
- Pepper
- 1/4 c almond/oat flour
METHOD
1. Using a food processor In a food processor add all the ingredients besides the chickpeas and almond flour, blend until combine
2. Add you chickpeas and blend until smooth, the mixture will probably be sticky
3. Then STIR in flour until the mixture is easy enough to shape (you may require more or less than than 1/4 of flour) with your hands. The falafel can be made into any size or shape you wish, be creative ;)
4. Either warm up a frying pan with a little oil on medium heat and fry the falafel up or bake at 400F for roughly 20-30 minutes depending on the size. I also recommend flipping them hand way and spraying them with a dash of olive oil.
5. The serve up on a wrap, flat bread, with salad or in a nourish bowl.
ENJOY :)
NOTES
it is possible to use a blender for this recipe also. My ninja works wonders. However I much prefer using my mini food processor kitchen aid
Falafel are a perfect option for meal prep. I absolutely love whipping up a batch of these on a Sunday night before a busy week. But... I recommend eating them within 2-3 days of preparing them.
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