Your Taco Tuesday (or Meatless Monday) will never be the same!
Yields about 30 falafel balls
10 minPrep Time
20 minCook Time
30 minTotal Time
- 16 oz dried Chickpeas/Garbanzo Beans, soaked*
- 1 small Yellow Onion, sliced
- 2 cloves of Garlic
- 1/2 bunch fresh Parsley, chopped
- 1/4 bunch fresh Cilantro, chopped
- 1 tbsp Cumin
- 1/4 tsp Cayenne Pepper
- Black Pepper, to taste
- 1 1/2 tsp Salt
- Juice of 1/2 Lemon
- 1/4 cup Chickpea Flour*
- 2 tbsp Tahini
- Preheat your oven to 400F, if you are using it. Place the Soaked Chickpeas, roughly chopped Onion, and Garlic into a large Food Processor. Process until the mixture is finely chopped, but not mush.
- Next, add in the fresh Herbs, dried Spices, and Lemon Juice. Process again until well incorporated — the mixture should turn a bright green color.
- Finally, add the Chickpea Flour and Tahini to the Food Processor, and pulse until well combined.
- Transfer the Falafel mixture to a large bowl, and use your hands to form round balls using ~2 tbsp of the mixture.
- In the Oven: Bake at 400F for 18 minutes, flip, then bake for another 15-18 minutes.
- In the Air Fryer: (recommended) Bake at 350F for 20 minutes. For extra crispy Falafel, spray the balls with some oil or a nonstick cooking spray before baking.
- On the Stovetop: add 1 tbsp of heat-safe oil to the pan for every 5 Falafel balls. Pan-fry over medium heat, rotating the balls every 2 or so minutes, to brown all sides. This process took about 20 minutes for me.
- Serve as desired. The Falafel will dry out slightly in the fridge, but will keep well in a sealed container for up to 5 days.
To soak your Chickpeas, simply place them in a large bowl and cover them with water for 12-24 hours at room temperature. Keep in mind that they will expand with time, so make sure you add enough water!
I have not tested this recipe with any other regular or GF flours, but I imagine you could substitute any grain-based flour for the Chickpea Flour successfully.