Homemade Falafels, Green Goddess Style
We match every cup of chickpeas with a cup of mixed herbs to create delicious (and green) falafels.
Servings: 15 -18 falafels
- 1 1/2 cups fresh parsley
- 1 cup fresh cilantro
- 1/4 cup fresh mint
- 1/4 cup fresh oregano
- 4 cloves garlic
- 1/2 cup red onion
- 1 Serrano chile
- 8 oz dried chickpeas
- 3 Tbs whole wheat flour
- 1 1/2 tsp baking powder
- 1 Tbs fresh lemon juice
- 1 Tbs olive oil
- 1 1/2 tsp sea salt
- 1 1/2 tsp cumin
PLAN AHEAD - IN THE MORNING
- Preheat your oven to 425.
- As you prep the ingredients below, toss them in the food processor bowl to make room on your cutting board.
- Remove any woody stems from parsley and cilantro (if they are tender and tasty, leave them whole).
- Separate the mint and oregano leaves from the stems
- Peel the garlic
- Quarter the onion
- Slice the Serrano chile in half and remove the seeds
- NOTE: if making the tahini dressing, zest the lemon & set the zest aside for tahini.
- Line a baking sheet with parchment paper (required or they will stick)
Put the herbs, garlic, onion and chile into the food processor if they aren't in there already. Pulse until chopped and reduced in volume (so there is room to add the chickpeas). Then drain the chickpeas and add them to them to the food processor along with all remaining ingredients. Process until it looks like a course paste (to me it looks like ground up seashells). Do not remove from food processor yet.
FORM INTO BALLS / PATTIES
-3 cups of chickpeas, after they are soaked. This is about 8 ounces of dried chickpeas (about 1/2 of a standard 16oz bag).
-To cook frozen falafels, defrost them, then bake as directed.
Serving: 3g | Calories: 190kcal | Protein: 9g | Fat: 4.8g | Saturated Fat: 0.5g | Sodium: 724mg | Fiber: 8g | Sugar: 4g