Falafel is a deep-fried ball or patty made from chickpeas, fava beans, or a mixture of both. It originated from Egypt before spreading to the Middle East. It became a popular street food there, then spread worldwide because of its versatility, and is now very popular as a substitute for other unhealthy street and fast food. Mine is easy to make, delicious and baked not deep fried. I added spinach to boost their nutritional value.
For: 8 falafels
- 1 15 ounce can chickpeas
- 1 small onion, chopped
- 4 cloves garlic, chopped
- 1/4 cup fresh parsley leaves, chopped
- 1/4 cup fresh cilantro leaves, chopped
- 1 cup spinach leaves, loosely packed
- 2 teaspoons lemon juice
- 1 tablespoon ground flax seeds
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon Cayenne pepper, (optional)
- 1/4 teaspoon sea salt, or to taste
- Tahini Sauce
- 1/4 cup tahini paste
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 3 tablespoons lukewarm water
- 1/4 teaspoon sea salt
- Pinch ground allspice
- Preheat oven to 400 degrees F.
- Preheat oven to 375 degrees F.
- Line baking sheet with parchment paper, grease or spray with oil, and set aside.
- Place chickpeas, onion, garlic, parsley, cilantro, spinach, lemon juice, flaxseeds, cumin, coriander, cayenne and salt in a food processor.
- Pulse until well blended.
- Transfer mixture to a large bowl and adjust the taste.
- Shape mixture into balls and flatten to 1/2 inch thickness.
- Place patties on baking sheet
- Bake for 25-30 minutes, turning halfway or until golden brown.
- Delicious served with tahini sauce, recipe below!
- Combine tahini, lemon juice, garlic, water, allspice and salt in a bowl, stirring to form a thick creamy sauce. Refrigerate until ready to serve.