Ingredients
Falafel Recipe
- 3/4 cup dry chickpeas, soaked in water until plump (8-24 hours) *do not use cooked or canned chickpeas*
- 1 cup cilantro or sub-Italian parsley
- 1/2 cup white or yellow onion, rough chopped
- 3 large garlic cloves
- 1/2 jalapeno (or add the entire thing if you want a little kick)
- 1 tbsp coriander
- 1 tbsp cumin
- 1 tsp baking soda
- 1/2 tsp kosher salt (add more to taste)
- 2 tsp olive oil
- Spray oil for baking
Falafel Bowls (made 4 hearty bowls)
- 3 cups of a cooked grain (quinoa, farro, freekeh, etc)
- 2 cups diced tomatoes, or cherry tomatoes
- 4 cups greens (baby arugula, baby spinach or kale, etc.)
- 2 cups sliced cucumbers
- Other optional additions: avocado, grated carrot, grated beets, or sliced radishes, micro greens or fresh herbs like cilantro or flat-leaf parsley, or pickled onions.
Tahini Sauce
- 1/2 cup tahini paste, stirred
- 1/4 - 1/3 cup water
- 1-2 tbsp lemon juice
- 1-2 tbsp olive oil (optional)
- 2 garlic cloves, finely minced or grated
- 1/2 tsp kosher salt
- 1/4 tsp pepper
Instructions
Falafel Bowl
- Place dry chickpeas in a big bowl and cover with 4-5 inches of water and let soak on the counter for 10 – 24 hours. Drain, and pat them dry well.
- Preheat the oven to 375F and grease the bottom of a parchment-lined baking sheet with spray olive oil or brush with olive oil.
- Place the cilantro, onion, jalapeño and garlic in a food processor and pulse repeatedly until uniformly chopped.
- Add the drained chickpeas, oil, cumin, coriander, salt and sprinkle the baking soda. Blend again, until well combined (but not smooth - leaving a little texture is good here). Scrape down sides if necessary, mix again, to evenly distribute the spices, and baking soda.
- Form falafels into ping-pong or golf ball-sized balls and place on the greased parchment. If it feels sticky, use wet hands. Once all the balls are formed, flatten just a little, so they are about a 1 -1 ½ inches thick.
- Spray or brush the tops with olive oil. Bake 15 minutes, then carefully flip using a metal spatula. Continue baking for another 12-15 minutes until golden and slightly crispy.
- While the falafels are baking, make your grains (ex. Quinoa), Tahini Sauce, prep any veggies you like.
Tahini Sauce
- Place tahini paste and water in a 2-cup mason jar or medium bowl and whisk until smooth.
- Add the remaining ingredients to the jar – lemon juice, minced garlic, salt, pepper and whisk until creamy and smooth. Taste and adjust salt and lemon to your liking and/or add water for a thinner consistency.
Bowl Assembly
- Start with your grain, then build upward with greens, veggies, falafels, sauces, pickled things and microgreens and herbs on the top.
- Drizzle of olive, lemon and/or or hot sauce (optional)
Notes
Falafels tips:
- Do not use canned or cooked chickpeas here- it will not work well. Chickpeas must be raw and dry, and then soaked in water until plump, but uncooked!
- Make doubly sure the soaked chic peas are drained really well before blending. If they are too wet, they may not stick together.
- To freeze falafels, carefully place cooled falafels on a sheet pan in a single layer, and freeze. Then store the frozen falafels in a ziplock bag.
- If your tahini paste has separated, stir it in the jar with a fork before measuring. If it’s very cold, bring it to room temp to make stirring easier.
- Consistency: Start with ¼ cup water and add more to desired consistency. For a tahini “dressing,” add more water or a couple of tablespoons olive oil. Feel free to keep it thick like a dip or spread.
Tried this recipe?Let us know how it was!