Our family absolutely loves falafels. We normally eat them over a bed of greens, topped with a diced tomato and cucumber salad, falafels, and a lemon tahini dressing. We occasionally eat them in a whole wheat pita. Either way, this dish brings back those memories of eating falafel sandwiches on the streets, except without the dangers of eating deep fried food and white flour pitas.
- 2 cups chickpeas (in liquid, lightly strained, reserve liquid)
- 3 cloves garlic
- 1 medium onion
- ½ bunch parsley
- ½ bunch cilantro (or use all parsley if you don’t like cilantro)
- 1 tbsp braggs liquid aminos
- 2 tsp ground cumin
- 1 tsp ground coriander
- ½ cup chickpea flour (as needed)
- 2 tbsp ground flax seed
- black pepper (to taste)
- Cayenne pepper (optional, to taste)
- Preheat oven to 425 (if you have a convection oven or air fryer that will work well too, just watch and adjust the cooking time to make sure you don’t burn them.)
- Combine chickpeas, garlic, onion, parsley, cilantro, braggs in a food processor, and process until coarsely mixed. Add additional chickpea liquid as needed until the mixture blends throughly.
- In a large mixing bowl, combine processed chickpea mixture, cumin, coriander, flax seed, pepper, and chickpea flour as needed to create a batter thick enough that you can clump it together.
- Place in 12 clumps (loosely shaped like balls) on a parchment paper lined baking sheet
- bake at 425 for 25 minutes, or until golden brown