These homemade falafels are grain-free, gluten-free, and easy to put together.
Ingredients
4 cup
Chickpeas, canned, drained
1 small
White onion
(quartered)
3 clove(s)
Garlic
(minced)
1 cup
Parsley, fresh
(chopped)
1 cup
Cilantro (coriander)
((fresh) chopped)
2 tbsp
Lemon juice
(as needed when blending)
1/2 tsp
Cayenne pepper
1 tbsp
Cumin
(ground)
1/2 tsp
Sea Salt
1 tsp
Black pepper
(ground)
Instructions
Preheat the oven to 450F (232C) and line a baking sheet with parchment paper.
Place all ingredients in a food processor. Pulse until the mixture has a grainy texture. You will have to scrape the bowl several times in between pulses, add extra lemon juice to loosen the mixture if needed.
Use a small scoop to make 32 individual balls. If the mixture is too crumbly to form into balls, you can add some chickpea flour.
Place the balls on your parchment-lined baking sheet and bake for 20 to 25 minutes or just until the falafels start to brown.
Serve in a salad or with hummus, pita bread, tahini, tzatziki, yogurt, onions and any other raw or roasted veggies you love. Store in the fridge for 3-4 days, or in the freezer for 1-2 weeks.
Notes:
Quick Tips
Store the falafel balls in the refrigerator for a couple of hours to form or freeze to bake later
