Delicious Chickpea Falafels

Easy Chickpea Falafels Salad Recipe

Author: Karen Porter, RHN

For almost 30 years Karen battled severe IBS, & anxiety.

Forced to re-evaluate and take her health into her own hands, she started looking into alternative methods to help her heal where the traditional medical approach had failed. 

Karen’s health, and consequently her life, entirely shifted and she felt compelled to help as many women as possible to feel their absolute best!  

 

Even if you've never tried falafels, you're going to love these! And they're so simple. Recently my daughter bought falafels that were made at a market. I had a bite and all I could taste was the "deep fried batter taste". Yuk! If you would like the flavour and spice of a falafel without that, this easy recipe is the way to go. All you need is a food processor and an oven. 🙂

Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 1 can organic chickpeas drained and rinsed
  • 2 green onions chopped
  • 1 clove garlic minced
  • 1 tsp ground cumin
  • 1/4 tsp curry powder
  • 1/4 tsp cayenne pepper powder
  • 1/4 tsp sea salt
  • 1/4 tsp baking powder
  • 2 - 3 tbsp olive oil
  • 2 tbsp chopped parsley
  • ** Look below for optional dip ingredients!

Instructions

  1. Preheat oven to 375F. Cover baking sheet with parchment paper.

    Combine chickpeas, green onions, garlic, cumin, curry powder, cayenne, sea salt, baking powder, 1 tsp olive oil, and chopped parsley in a food processor until it is the consistency that you could form balls with. My food processor stops blending before it's completely mixed, so if yours is like mine, just finish smoothing it together by stirring it with a spoon.

    Form into approximately 1 1/2 inch balls, place on the prepared tray, then slightly flatten with fingers or spoon until they look like little patties. Put the remaining 1 -2 tbsp of olive oil in a small bowl and lightly brush on the patties. Bake until lightly brown for 10 mins. Flip them over, brush with olive oil, and bake for another 10 mins. Set aside and cool.

    You can either eat them like this with a dip, or you can place them on a bed of greens with cucumber and cherry tomatoes. When I do this, I still make the dip, but I thin it out a little with water so that I can pour it over the salad like a dressing.

  2. ** Here's the optional dip/dressing:

    2 tbsp tahini paste, 2 tbsp coconut milk (or any unflavoured non-dairy milk),

    1 tbsp lemon juice, 1 tsp olive oil, 1/4 tsp salt.

    Whisk to combine in a small bowl and enjoy as a dip for the falafels, or add water to thin so you can drizzle it over your falafel topped salad.

    Easy Chickpea Falafels Salad Recipe

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