We match every cup of chickpeas with a cup of mixed herbs to create delicious (and green) falafels.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Servings: 15-18 falafels
Calories: 190kcal
Ingredients
1 ½cupsfresh parsley
1cupfresh cilantro
¼cupfresh mint
¼cupfresh oregano
4clovesgarlic
½cupred onion
1Serrano chile
8ozdried chickpeas
3Tbswhole wheat flour
1 ½teaspoonbaking powder
1Tbsfresh lemon juice
1Tbsolive oil
1 ½teaspoonsea salt
1 ½teaspooncumin
Instructions
PLAN AHEAD - IN THE MORNING
Soak the chickpeas in water. 3 cups is about ½ of a 16 oz bag of dried chickpeas.
PREP
- 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)
FOOD PROCESSOR
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.
TEST CONSISTENCY
Form a scoop of the mixture into a golf ball sized ball. If it doesn't stick together, add a little more flour and pulse it a few times.
FORM INTO BALLS / PATTIES
Form into golf ball sized balls. Flatten into patties if you prefer (patties will brown better on both sides). Place 2" apart on baking sheet lined with parchment paper. (If freezing, stop here and freeze uncooked falafels).
BAKE FOR 15-20 MIN
Flip half way through. Remove from oven and serve.
Notes
-3 cups of chickpeas, after they are soaked. This is about 8 ounces of dried chickpeas (about ½ of a standard 16oz bag).-To cook frozen falafels, defrost them, then bake as directed.