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Servings: 2
Calories: 601kcal
Equipment
Ingredients
Falafel
- 3 cloves garlic
- ½ red onion chopped
- ¼ cup fresh parsley chopped
- 1 cup dried chickpeas soaked for at least 12 hours (or two 15oz cans of cooked chickpeas)
- ¼ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ⅓ cup chickpea flour
- Olive oil for frying
Tahini sauce
- 2 tablespoons tahini
- Juice of 1/2 lemon
- 1 tablespoon maple syrup
- 1 clove garlic crushed
- 2 tablespoons water
To Serve
- 2 cups green leaves
- 1 cup cherry tomatoes
Instructions
- Add onion, garlic, and parsley into your food processor and pulse a few times.
- Add drained chickpeas, cumin, salt & pepper, and process until you have a granulated texture.
- Transfer the mix into a bowl, and add the chickpea flour. Stir well and let the mixture sit for 5 minutes.
- Roll the mixture into balls - it should make around 14-16 falafels.
- Add oil to a skillet and fry the balls until lightly brown and crispy. Turning as necessary.
- While the falafel is cooking, prepare the tahini dressing by adding all the ingredients together in a bowl, and whisking to combine. Add more water if you like a runner sauce.
- Once cooked, place the falafel onto a paper towel to absorb excess oil.
- Assemble your bowls by adding greens, tomatoes, and falafel to a bowl, and drizzling the tahini dressing on top.
Notes
I've got a few tips to help you get perfectly crispy, flavorful falafel every time.
- Use dried chickpeas, not canned: Canned chickpeas have too much moisture, which can make your falafel fall apart or turn mushy rather than crisp up and hold together.
- Don't skip the resting time: Letting the mixture sit for 5 minutes after adding the chickpea flour lets everything hydrate and bind properly, so your falafel doesn't crumble when you fry it.
- Test your oil temperature: Drop a small piece of the mixture into the oil, and if it sizzles right away and starts browning within 30 seconds, your oil is ready for frying the falafel.
- Pack the balls firmly: Press the mixture together tightly when shaping each falafel so they hold up during frying and don't break apart when you flip them in the skillet.
- Adjust the tahini consistency: Start with 2 tablespoons of water in the sauce, then add more a teaspoon at a time until you get the consistency you want, whether you prefer it thick or pourable.
- Flash freeze for meal prep: Freeze cooked falafel on a baking sheet for 1 hour before transferring to containers so they don't stick together and you can grab just what you need for each meal.
Nutrition
Calories: 601kcal | Carbohydrates: 92g | Protein: 29g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Sodium: 650mg | Potassium: 1485mg | Fiber: 22g | Sugar: 22g | Vitamin A: 3754IU | Vitamin C: 39mg | Calcium: 200mg | Iron: 10mg
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