This is a twist on traditional Lebanese falafel. My recipe still uses chickpeas and fava beans like many Lebanese recipes. Where this version differs is the chickpeas and the cooking method. I used sprouted chickpeas, and baked the falafel with no oil, instead of the traditional cooking method of deep frying.
This was my first time making falafel and it turned out really well. It makes quite a large amount. Unless you are having a party there is no way you will be eating all these falafels in a day. All you need to do is freeze them, and now whenever you need falafel just pop a few in the oven. Minutes later you will have delicious homemade falafel.
To freeze them, lay the individual falafel balls out on a baking sheet and put them in the freezer for a few hours until frozen. If you don't do this they will stick together in the bag. Once they are frozen, place them in a ziplock bag and back in the freezer for use at a later time.
Baked Sprouted Chickpea Falafel
Note: If you don't want to sprout your own chickpeas or buy them you can just soak some chickpeas in water overnight and use those.
2 cups sprouted chickpeas
2 cups fava beans, soaked overnight
1 large onion, chopped
1 packed cup flat leaf parsley
1 cup coriander, packed
5 cloves of garlic, peeled
1 teaspoon sea salt
1 tbsp ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon ground coriander
black pepper to taste
In a large food processor, combine the fava beans and chickpeas. Process until well ground.
Now add the rest of the ingredients and process until everything is smooth and mixed together. You will have to open up the food processor a couple times and stir the mixture around with a spatula to make sure everyhting gets processed.
If you have the time let the mixture rest in the fridge for an hour or 2.
Preheat oven to 400F. Line a baking sheet with parchment paper. To form falafel balls, take two big dinner spoons, scoop up a spoonful of the mixture and press it down with the inside of the other spoon. Place the falafel balls on the baking sheet. Make as many as you want to.
Bake for 15- 20 minutes, turning half way through, until falafel's are nice and brown.
Serve with tahini dressing on a plate or in a sandwich. Great with a green salad on the side. Or in a sandwich with tomatoes, avocado, sprouts, lettuce etc. You can always use some hummus in your sandwich. Try my spinach hummus for an extra dose of green.
1/2 cup tahini
3 tablespoons lemon juice
1/4 tsp sea salt
1/4 teaspoon paprika
1/2 cup of water
pinch of cayenne pepper
Mix all the ingredients for the dressing together in a bowl and use as desired. Can be used as a dip for falafels, in falafel sandwiches or even as a delicious creamy salad dressing.
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