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.