Falafel

★★★★★ 1 Review
vegancook avatar
By Joan Hunt
from Youngsville, NC

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.

serves 4-6 servings

Ingredients

  •   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
    paprika
  •   1 tsp
    tumeric
  •   1-2
    scallions, minced
  •   2-3
    fresh parsley sprigs, minced
  •  
    whole wheat pastry flour
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How To Make

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Alternatively, Deep fry the Falafel in light-colored Olive or avocado oil until crisp and golden brown. (frying is the more traditional method.)
  • 5
    Serve Falafel stuffed into pita bread, smothered with a creamy sauce, or as a side dish with the sauce on the side for dipping.
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