Falafel

1
Joan Hunt

By
@vegancook

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.

Rating:

★★★★★ 1 vote

Comments:
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

How to Make Falafel

Step-by-Step

  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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