Fantastic Falafel

We made this on Tuesday, it was supremely delicious and good enough for two meals for two grown adults! (Though I’m sure my mother still doesn’t consider me a grown adult.)

Ingredients (makes 20 falafel patties):

  • 2 cans chickpeas
  • handful of fresh de-stemmed cilantro (about 1/4-1/2 cup)
  • handful of fresh de-stemmed parsley (about 1/4-1/2 cup)
  • 2 handfuls fresh spinach (1/2-3/4 cup)
  • 2 tsp garlic powder
  • 1 medium onion (chopped)
  • 1 tbsp lemon juice
  • Salt to taste
  • Breadcrumbs (1/4-1/2 cup)
  • Breadcrumbs (1/4 cup) and flax seeds (1/4 cup) for rolling the patties in

Assembly:

  1. Set 1/2 cup of chickpeas aside. Combine the rest of the chickpeas, cilantro, parsley, spinach, garlic powder, onion, lemon juice, and salt in a bowl.
  2. Blend all ingredients– we used an emulsion blender in the bowl! (Can also use a blender or food processor.) Don’t overdo the blending!
  3. Add in the whole chickpeas that were set aside (adds some texture!). Add in the breadcrumbs slowly and mix until the chickpea-dough is dry enough to form patties.
  4. Create small patties, about two inches in diameter. Roll the patties in breadcrumb and flax-seed mixture. (You can omit flax seeds if you don’t have them on hand.) Refrigerate or freeze the patties you don’t plan on eating right away.
  5. Heat a greased skillet to medium-high heat. Let the falafel patties bake on each side for approximately 5 minutes of the pre-heated skillet, or until browned. (Alternatively, bake in oven pre-heated to 200°C (or 400°F), 10 minutes on each side).

Serving suggestions:

  • We served this with sliced avocado, red onion, lettuce, tomato, and cucumber on pita. We also used a vegan-friendly sweet chilli sauce. A fantastic combination of flavors!
  • You can also serve the falafel over a salad if you want to omit the pita and go a gluten-free route! Just as delicious!

 

 

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