Joan Hunt


To prepare chickpeas, rinse 1 1/4 cups dried chickpeas and place them in a pressure cooker with 4 cups of water. Pressure cook for 1 hour. Alternatively, use canned organic chickpeas rinsed well. Be careful of salt if using canned.

The picture Is of them raw because they are eaten as fast as I can cook them.

This is a dish I make often For a weekend lunch or as a side for dinner.

pinch tips: How to Shuck, Cook, and Cut Corn



4-6 servings


3 c
cooked or canned chickpeas(see note)
2 Tbsp
shelled hempseed
3 clove
fresh garlic, minced
2 tsp
ground cumin
2 tsp
ground coriander
2 tsp
sea salt
1 tsp
1 tsp
scallions, minced
fresh parsley sprigs, minced
whole wheat pastry flour

Directions Step-By-Step

Place the chickpeas, hempseed, garlic,cumin, coriander, salt, paprika, and turmeric in a food processor and puree until smooth, adding a small amount of spring or filtered water as needed to create a thick paste. Add the scallions and parsley and pulse until well combined.
Transfer the mixture to a bowl and add enough flour to create a dough that holds together when formed but is not too dry, shape into 11/2-inch spheres.
Preheat the oven to 375 degrees F. and line a baking sheet with parchment. Arrange the Falafel on the prepared baking sheet and bake 10-15 minutes or until crispy on the outside.
Alternatively, Deep fry the Falafel in light-colored Olive or avocado oil until crisp and golden brown. (frying is the more traditional method.)
Serve Falafel stuffed into pita bread, smothered with a creamy sauce, or as a side dish with the sauce on the side for dipping.

About this Recipe