Description
This easy falafel recipe is bursting with delicious flavors from fresh herbs, spices like cumin and coriander, and zesty lemon juice. The texture is soft on the inside and crisp on the outside – pure perfection.
Ingredients
Scale
- 3 cups canned chickpeas, drained and rinsed
- 1 medium onion
- 3–4 gloves garlic, minced
- 3 tablespoons minced cilantro
- 3 tablespoons minced parsley
- 2 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 1 tablespoon cumin
- 1/2 teaspoon coriander
- 1 1/2 teaspoon salt
- 1/4 cup flour (all-purpose, whole wheat, oat, hazelnut flour, chickpea flour, etc.)
Instructions
- Preheat the oven to 350 degrees and grease a mini muffin pan (24).
- Pulse the chickpeas in the food processor into a rough texture. Remove half of the chickpea mixture and set aside. Add to the food processor remaining ingredients and blend until smooth. Gently mix in the remaining chickpeas mixture from earlier.
- Scoop the mixture into the greased mini-muffin pan and bake for 30-40 minutes or until falafels are golden brown.
Cucumber Dill Dressing:
- 1 1/2 cup chopped cucumber
- 2 teaspoon dried dill or fresh
- 2 garlic cloves
- 1/2 teaspoon salt
- 3 tablespoon fresh lemon juice
- 1 teaspoon olive oil (optional)
- 1/3 cup water
- 1/2 cup cashews (soaked for a few hours)
- 2 teaspoons minced mint
- 1 tablespoon minced parsley
- Blend everything in the blender until smooth:)
- Serve falafels with hummus in pita or flatbread, garnished with tomatoes, cucumbers, red onion, and drizzled with cucumber dressing.