Looking at these pictures right now is making me want to make this all over again! This falafel recipe was inspired from my wonderful co-worker who spoils us on occasion with many different treats. One being, Wisam’s Infamous Falafel. After making them over and over, I finally was able to create my own measurements and flavor profile. She still rains supreme, however, I have really enjoyed playing with the ingredients to see what works and what does not- and that is what cooking is all about. I could not be more excited for you to try these as I was to show her these pictures. She inspired me to try something outside of what I have never done and for that I am grateful. Challenging yourself to do something new is really awesome, especially in creating a meal. Now.. start soaking those chickpeas and get prepared to make the best falafel sandwich of your life!
Yields 2 Sandwiches
16 oz Vitacost Garbanzo Beans, soaked overnight
3 Tbsp. Flat Leaf Italian Parsley, chopped
2 cloves of garlic, chopped
1 small white yellow onion, chopped
1/2 small jalapeño, chopped and de seeded – to taste
1 tsp baking powder
1/2 tsp baking soda
- In your food processor, add your chickpeas, parsley, garlic, onion, and jalapeño. Pulse until slightly smooth.
- Pour mixture into a medium mixing bowl, stir in the salt, cumin, baking soda, and baking powder. *Option to add 1 Tbsp. of lemon juice for added freshness. Allow to set in the fridge for 30 minutes.
- Form into 1″ balls. Place on to lightly oiled baking sheet and bake for 20 minutes, or until golden brown. Flipping half way through.
- Serve in a pita with tomato, onion, lettuce, cucumber, and Raw Creamy Cucumber Dressing or a tahini dressing.