Ingredients
- 1 whole Small Onion
- Roughly Chopped
- 3 cloves Garlic
- Peeled
- 4 cups Fresh Parsley And/or Cilantro Leaves
- Loosely Packed
- 2 cups Cooked Chickpeas
- Drained And Rinsed
- 1- 1/2 teaspoon Kosher Salt
- 1/2 teaspoons Ground Black Pepper
- 1 teaspoon Ground Cumin
- 1/2 teaspoons Chili Powder
- 4- 1/2 Tablespoons Almond Meal/flour
- 1- 1/2 Tablespoon Potato Starch
- 1 teaspoon Baking Soda
- 4 whole Pita Breads Or Salad Greens
- To Serve (optional)
- Condiments Of Choices
- Such As Chopped Tomatoes And Tzatziki Sauce (optional)
Instructions
- Pulse onion and garlic in a food processor until minced.
- Empty, with any juice from onion, into a medium mixing bowl.
- Roughly chop herb leaves so theyll fit in food processor.
- Add herbs, chickpeas, salt, pepper, and spices to food processor and process until there are no large chunks.
- Stop to scrape down sides of processor as needed.
- Add back onion and garlic, pulse until nearly smooth and uniformly green.
- Turn mixture back into mixing bowl and stir or knead in almond flour, potato starch, and baking soda.
- Taste and season, if needed.
- Cover bowl and refrigerate 30 minutes.
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Quarter chickpea and herb dough then divide each quarter into 4 equal pieces.
- Roll each piece into a ball, place on baking sheet, then use fingers or back of a spatula to flatten each ball to about 3/4 thickness and 3 diameter.
- Bake 15 minutes, then gently turn each patty over.
- Bake another 10 to 15 minutes until browned on both sides and firm.
- Serve warm or room temperature, alone or in pita bread, with tzatziki, tomatoes, or condiments of choice.
- Notes: Falafel are gluten-free and vegan, when prepared without substitutions.
- Yields 16 individual falafel patties.
- Prep and cook times dont include inactive resting time in refrigerator for the dough.
- Recipe adapted from Herby Falafel by Kendra Vaculins Herby Falafel, via Food52.
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