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Falafel (Take 2)

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Prep Time 30 days
Cook Time 15 minutes
Servings 18 balls

Equipment

  • Food processor

Ingredients
  

Falafel:

  • 560-660 gram Jar of chickpeas, drained and rinsed or a large can, 19 oz.
  • 1/4 cup chickpea flour
  • 2 tsp baking powder
  • 3 cloves garlic, chopped
  • 1/3 cup red onion, chopped
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp pink Himalayan sea salt
  • 2 cups fresh parsley leaves, chopped you could also do 1 cup cilantro + 1 cup parsley
  • Avocado oil for frying falafel balls

Tahini-Yogurt Sauce:

  • 1/2 cup plain goat milk yogurt you can use regular plain yogurt or unsweetened plant-based yogurt if vegan
  • 2 tbsp tahini
  • 1 tbsp fresh lemon juice juice of half a lemon
  • 2 tbsp fresh chopped parsley
  • 1/4 tsp pink Himalayan salt

Instructions
 

  • In a food processor, process the parsley until they're in small pieces. Add the chickpeas and all other falafel ingredients and process until blended. I like to leave some of the chickpeas in larger chunks for texture. Stop the food processor and scrap down the sides of the bowl as needed.
  • If you have the time, let the batter sit in the fridge for 10-15 minutes. While the batter sits, make the Tahini-Yogurt Sauce.
  • Take the falafel batter out of the fridge. In a non-stick frying pan over medium, heat about 3-4 tablespoons of avocado oil. Using an small ice-cream scoop (makes this step so much easier), scoop out 5-6 balls of falafel and add to the hot pan. Cook about 2-3 minutes per side.
  • Serve with cold, crisp Romaine lettuce, sliced tomatoes, cucumbers, radishes, and lacto-fermented chopped pickles (like Bubbies). You can enjoy as a Falafel salad with Tahini-Yogurt Sauce or use cassava wraps (like Siete brand) or pita bread (if not gluten-free).