Last updated on November 17th, 2020 at 11:53 am
OMG, falafels. They’ve got to be one of my most favorite meals. For lunch or dinner, you really can’t go wrong with 3-4 falafel balls wrapped with salad and garlic sauce in some bread.
Well, these are different. Don’t get me wrong, these are delicious. The flavor is amazing, they’re adorable, make me want to hold them all day long whispering “my precious”…but they’re not crispy. Just being honest here – if you’re looking for crispy, look for another recipe. This one’s the lazy type.
There’s no soaking chickpeas, no frying them, no nothing. Let me paint you a really bad picture. I took a can of chickpeas, added some seeds, vegetables and spices and pulsed that whole thing in my food processor and then formed small balls and baked them in the oven with some olive oil. That is it. Not genius, but I loved them.
I know, I know, I know. You need to use soaked dry chickpeas to make the falafels crispier, more beautiful and talented. But I didn’t. Sue me.
The one time I actually followed this kind of recipe years ago, I still remember. Those falafels were delicious, but I will never forget it because of all the gas I was producing after. I had become a danger to the environment. I know I’m disgusting. TMI. Always wondered what that abbreviation means. Someone let me know FIY. Yolo.
Back to the real world and this recipe. Besides the falafels I made some sesame garlic sauce, a tomato and cucumber salad, my hummus and added some grilled vegetables and was a happy person. Now let’s make these.
For the falafels:
- 2 cups chickpeas, canned
- 1 tbsp sunflower seeds
- 1 tbsp sesame seeds
- 1 cup chopped parsley (or other greens)
- 5 garlic cloves, minced
- 1 tsp ground cumin
- 1/2 tsp chili flakes
- 2 tbsp olive oil
- 1/2 tsp salt (taste first!)
- 1 tbsp chia seeds, ground
For the Bowl:
- Rinse and drain the chickpeas. Place all falafel ingredients in a food processor and pulse. You should get a chunky mixture (not smooth!) that easily sticks together and can be formed into small balls. Once you have the mixture, taste and add salt if needed.
- Preheat the oven to 350F/180C. Then start scooping the mixture and forming balls with your hands. I used a spoon for this and had my hands oiled. Cover a baking tray with parchment paper and arrange the balls you form on it. I got 16 pieces using that mixture.
- Put the baking tray in the lower middle of the oven and bake for 15-20 minutes, flipping the falafels halfway through, they should be golden-brown. Then take out of the oven.
- Serve in a pita, tortilla, lettuce leaf (for lettuce wraps) or in a bowl with hummus, salad and tahini sauce.
- For the tahini sauce you need to mix tahini with 1 tbsp lemon juice and 1 tbsp water, mix until you get a creamy sauce and add the minced garlic.
Amount Per Serving: Calories: 90Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 2mgSodium: 141mgCarbohydrates: 9gFiber: 3gSugar: 2gProtein: 4g