Ground up chickpeas, parsley, onion, and cumin are just a few of the already short list of ingredients to make this falafel. The best part is that you throw all of it into your food processor and let it do its thing. Once you have mastered this recipe, you will be able to make many different things such as: falafel salads, burgers, and sandwiches.
Yields 10 Falafel
Ingredients
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 Vitacost Himalayan Pink Salt- Fine
1 tsp Spicely Organics Black Peppercorns- Tin
1 Tbsp. Vitacost Certified Organic Ground Cumin
1 tsp baking powder
1/2 tsp baking soda
Directions
- 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- and place onto a lightly oiled baking sheet and bake for 20 minutes, or until golden brown. Flipping periodically to brown all sides.
- *Option to fry your falafel, place pot over medium-high heat and fry falafel until browned- 2 to 5 minutes per side.
- Serve on sliced open pita bread with diced cucumbers, onion, tomato, and Raw Creamy Cucumber Dressing.
Chef’s tip: To add more spice to your falafel, you can add the jalapeño seeds. Also, make sure you do not cook your chickpeas after soaking them overnight, your falafel will not turn out as well.
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