This simple falafel recipe is the bomb. The key to this recipe’s legit texture is to use uncooked soaked (dried) chickpeas, instead of canned cooked beans (dried, by the way, are about 1/6 of the price of canned, not to mention sodium and BPA-free.)
My friend Nada, who came to Canada from Syria years ago, showed me how to make her falafel using soaked, uncooked beans. I took her family recipe & tweaked it to suit my needs and the result is the perfect, freezer-friendly easy falafel recipe. Because they’re oven-baked, these falafel are also healthier than the traditional deep-fried version.
Remember to put your chickpeas out to soak the night before!
- 2 c dried chickpeas (not canned or cooked), covered with water and soaked for 12-24 hours
- ¼ c water
- 4 cloves garlic, peeled & coarsely chopped
- ⅓ c hemp hearts
- 2 tbsp ground cumin
- 1 tbsp dried ground coriander
- 2.5 tsp sea salt
- ¼ - ½ tsp cayenne (to suit your familiy's tastes)
- zest of one lemon (reserve the lemon itself to juice for sauce)
- ½ c freshly chopped fresh cilantro
- ½ c finely choppped fresh parsley
- 1 red onion, finely diced
- olive oil
- juice of one lemon
- ¼ c tahini
- ¼ tsp sea salt
- 3 tbsp water
- In a food processor, combine soaked chickpeas, water, garlic, hemp hearts, cumin, coriander, salt and cayenne and blend until a coarse paste forms. Transfer to a large mixing bowl.
- Add the zest, cilantro, parsley and onion to the chickpea mixture and combine well.
- Form mixture into 30 balls. Place balls on parchment-covered baking sheet (about 10-12 balls per baking sheet). Slightly flatten balls (gently) with a spatula, then drizzle with a little bit of olive oil.
- Bake for 10 minutes at 450F, then flip the falafels and bake an additional 7 minutes or so, until golden brown.
- To make sauce, whisk together lemon juice, tahini, salt and water until smooth.
- Serve 3-4 falafels with a drizzle of tahini sauce with grain (quinoa or brown rice) & veggies in a bowl or wrap-style in a whole grain pita.
- Serves 8-10.
- Falafels freeze well.