Falafel

How to make your own falafel at home using our chick peas – organic or non-organic are available.

Eat falafel with pita bread, salad, hot sauce and tahini or as finger food.  Just delicious!

Follow the links below to go straight to the product on our website.

Falafel:

• 225g dry chick peas, soaked (see notes)
• 1/2 large or 1 small yellow onion
• 2 cloves garlic
• 1/3 bunch coriander
• 1/3 bunch parsley
• 2–3 tsp ground cumin
• 1/4 tsp paprika
• 2 tbsp tahini
• 1 tbsp olive oil
• 1/4 – 1/3 cup besan flour (chick pea flour)
• 1 tsp Himalayan pink salt
• Juice from 1/2 lemon
• 1/4 tsp black pepper
• Optional: 1/4 tsp cayenne pepper

INSTRUCTIONS

1. Soak your chickpeas overnight or for at least 8 hours.
2. Preheat oven to 200 degrees
3. Chop the onion into large chunks and add to a food processor with the garlic.
4. Pulse a few times until they are broken up into small pieces, but not completely mushy.
5. Add in the chickpeas and pulse a few times until broken up.
6. Add in all remaining ingredients except for the flour and process until everything is well mixed and the mixture turns green.
7. Pulse in the chickpea flour until well combined. Start with 1/4 cup and only add more if the mixture is too wet. You don’t want the mixture to get too dry! It should be pretty moist, but easy enough to work with.
8. Use a spoon or use your hands to roll into 1-2 inch balls. Place on a baking tray lined with parchment paper
9. Bake for 20 minutes, flip, then bake for an additional 10-15 minutes.
10. To make the dressing, simply add all ingredients to a blender and process until completely smooth (about 30 seconds).
11. Serve the falafel with hummus, pita, a salad, the dressing, etc!

NOTES

You want to soak the chickpeas, but not cook them. This will ensure the texture of the falafel is not too mushy.

The falafel will dry out slightly in the fridge, but will store well for 5-7 days.

Start with 1/4 cup flour and work your way up. How much you need will depend on exactly how long the chickpeas were soaked for an how runny your tahini is.

If you have a convection oven, I suggest using the convection setting at 400 degrees. In this case, bake for 15 minutes, flip and then check again at 10 minutes. With convection, they cook more evenly and in total will probably need around 25-30 minutes of baking.

Recipe and photo @eatwithclarity