Did you know that lots of pre-made falafel contains gluten, dairy, and other not-so-good-for-you ingredients? It's true. Making your own is so easy and delicious, plus you can personalize the spice blend to su your taste! For an extra crunch, I like including Za'atar, a Middle Easter blend of sumac, thyme, cumin and sesame seeds. So good, and great to add to a salad or alongside some hummus and crudites!
Serves: 5 (Makes about 15 2” balls; estimate 3 per serving)
2 C dried chickpeas
1 small white onion, chopped
6 cloves of garlic, chopped
1 C fresh parsley (including stems)
1 1/2 T Za’atar spice blend
1/2 T sesame seeds
1 T ground cumin
1 T ground coriander
1 1/2 tsp sea salt
1/2 tsp ground black pepper
2 T oat flour (certified gluten free)
Avocado Oil (brushed on before baking)
- Place dried chickpeas in large bowl, and cover with water 2-3 inches above chickpeas (they will expand and soak up the liquid). Let them sit for about 24 hours. Note: you can do this and then store the prepared chickpeas in the refrigerator for use within a day or two.
- Preheat oven to 375 degrees F, and line a cookie sheet with parchment paper.
- Place chickpeas, onion, garlic, parsley, and all spices into the bowl of a food processor. Pulse to breakdown and blend the ingredients until mixture is well combined and uniform in a gritty texture (not smooth).
- Transfer to a mixing bowl, and add in the oat flour. Mix well to combine. (Now is a good time to taste a bit of the mixture and adjust seasoning, if needed.)
- Brush a thin coating of avocado oil onto the parchment of cookie sheet.
- Using your hands, form mixture into 2” balls (about the size of golf balls) and place onto the parchment. When cookie sheet is filled, brush the tops of each falafel with a bit more oil.
- Bake for about 8 minutes, then carefully flip each falafel and bake another 5-8 minutes until golden brown.
- Serve warm in salads, wraps, or with some hummus, olives, and crudite. They can also be allowed to cool and then stored in freezer for future enjoyment!