Falafel was a recipe that was part of my plant-based diet that I mentioned in this post and I'm disappointed that I never attempted to make them before because it's a relatively easy thing to make and SO satisfying for a weekday meal. I liked this recipe so much that I made it twice in one week and (reluctantly) shared some with my mom.
You can experiment with the toppings to add to your bowl - or maybe enjoy with some pita; find what tastes good for you! But I provided some suggestions below to recreate what I have pictured.
I was a bit apprehensive to post the olive tahini dressing because, even as much as I love olives, I did not love the taste of the dressing on its own, but paired with the falafel I just couldn't get enough of it. I can't explain how well the flavors blended, so for that reason, I've decided to share that recipe with you here:
Combine 2 tbsp Tahini, 5-7 Kalamata olives (to taste), juice of 1 lemon, 1/2 tsp garlic powder, and 4-6 tbsp of water in a food processor and blend until smooth.
Ingredients:
1, 15 oz can chickpeas, drained, rinsed and patted dry
1/3 cup chopped fresh parsley or cilantro
4 garlic cloves
2 medium shallots
2 tbsp raw sesame seeds
1 1/2 tsp cumin
Salt and pepper to taste
1 pinch cardamom and/or coriander
3-4 tbsp flour (oat, garbanzo, etc also work if gluten-free)
3-4 tbsp high heat oil, such as avocado or canola
1/2-1 cup Panko breadcrumbs, optional
Optional for serving:
White or brown rice
Diced cucumber
Diced tomato
Diced red onion
Spring mix
Tahini or Tzatziki (vegan options exist!)
Directions:
Combine chickpeas to cardamom in a food processor and blend/pulse until a crumbly dough forms. Add flour, 1 tbsp
at a time, and continue to blend/pulse until the dough is no longer wet and you can mold it into balls. Taste and adjust seasoning as necessary. Refrigerate covered for 1-2 hours until firm (I don't recommend rushing this part but you can also chill for 45 minutes). Once chilled, scoop about 2 tsp
of dough (a cookie dough scoop works wonders) and flatten into a thick patty about 2" in diameter (keep a thicker patty if using Panko because they will be flattened further when pressing Panko into the disc). I was able to make 16-18 discs. If you prefer, you can use a bigger scoop and make larger discs. If using Panko then press some onto each side of the patty. Heat enough oil in a skillet so that it's covered and cook each disc for about 5-6 minutes total, flipping once golden brown. Let them drain on a paper towel and serve with your favorite sides and toppings.
Important note: if the dough is not made correctly or chilled long enough, it will have a tendency to crumble. I have not had these issues the two times I made them. I just want to make sure that you take your time and be patient when making these, and don't give up!
Recipe from Minimalist Baker. She also offers tips on how to freeze your falafel.
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