Falafel is a delicious traditional Middle Eastern food that is usually served with hummus and tahini sauce. These hearty, earthy fritters typically are fried in oil but we have adapted the recipe so that they are just as delicious baked. Our favorite way to eat them is tucked into a wrap stuffed with veggies and topped with our hummus and tahini sauce.
This recipe is brought to you in part by our sponsors:
2 cups (402g) dry chickpeas, soaked overnight
1 small onion, chopped
1/2 cup (30g) parsley, chopped
3 cloves garlic
2 tablespoons chickpea flour
2 tablespoons flax meal
3 tablespoons lemon juice
2 1/2 teaspoons cumin
1/2 teaspoon pepper
2 teaspoons baking powder
2 teaspoons Braggs liquid aminos
2 teaspoons onion powder
1 tablespoon white wine vinegar
3 tablespoons tahini
juice of half a lemon or more to taste
1 teaspoon Braggs liquid aminos
- Preheat oven to 350° (180°C).
- Add all ingredients to food processor and pulse until it is completely ground but not to a paste.
- Roll into small balls and place on a parchment lined baking sheet.
- Press each ball flat into about a 1/2 inch thick disk.
- Bake for 25 minutes.
- Flip falafels and bake another 10 minutes.
- Stir together the tahini sauce ingredients.
- Serve falafels with the tahini sauce.
- Keep in a sealed container in the fridge for up to a week.