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.
3 ccooked or canned chickpeas(see note)
2 Tbspshelled hempseed
3 clovefresh garlic, minced
2 tspground cumin
2 tspground coriander
2 tspsea salt
2-3fresh parsley sprigs, minced
·whole wheat pastry flour
How to Make Falafel
- 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.