These chickpea falafels are just right for lunch or dinner, solo or with a hot date. Bright and full of zing, the aroma of cilantro and parsley will leave you feeling energized while the spicy cumin warms from the inside out. With a crisp outer shell, drizzled with savory tahini dip, falafel will become a new favorite whenever hunger strikes.
Ingredients
- For the falafel:
- 2 cups cooked/canned chickpeas
- 1 small onion, roughly chopped
- 1 bunch cilantro, chopped
- 1 bunch parsley, chopped
- 3 cloves garlic
- 2 Tbsp gluten-free flour (quinoa, brown rice, millet)
- 1 Tbsp cumin
- 2 tsp ground coriander
- ¼ tsp cayenne pepper
- Pinch of ground cardamon
- 1 tsp sea salt
- 2 Tbsp coconut oil
- For the sauce:
- ½ cup tahini
- 1 tsp ground cumin
- To make a wrap:
- Wrap of your choice (butter lettuce, kale, pita bread, or a gluten-free wrap)
- 2 lemons, juiced
- 1/2 bunch cilantro, chopped
- Sea salt, to taste
Preparation
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Preheat the oven to 400 F.
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Drain and rinse the chickpeas well. Combine all ingredients including the chickpeas, onion, parsley, garlic, flour, salt, cumin, coriander, cayenne pepper, cardamom, and coconut oil in a bowl.
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Add ¼ of the mix to a food processor and blend until very smooth. Remove and set aside in a medium bowl.
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Add the remaining ¾ of the ingredient mix to the food processor. Pulse until a rough, coarse meal forms. The mixture should be coarse and granular, yet easy to shape without crumbling. Combine with smooth mixture from step 3 to help bind them together.
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Form into even size balls. Using a tablespoon, form about 2 tablespoons of mixture per falafel. If mixture seems to loose and falls apart, stir in a little bit of flour into the mixture.
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Once all falafel balls are formed, place on a lined baking sheet tray, and bake until crisp to the touch, approximately 20-30 minutes.
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To make the tahini sauce: Place all ingredients in a food processor, and blend until fully combined.
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To serve the falafel, place in wrap of your choice with vegetables such as chopped cucumber, tomato, parsley, and onions. Finally drizzle with creamy tahini sauce.
