Okay…. the first ingredient may look pretty interesting in this recipe. I can admit that I dump whatever I have into my falafels of these ingredients. At times I need to use up my bean pulp from another recipe and what better thing to make than falafels. I may have leftover rice or need to use up some tofu. Into the falafel recipe it goes. If I made chickpea tofu, then I may combine it with the pulp too. This is to say that I rarely use two cups of soaked chickpeas for the recipe, but you can!
There are a few ways to eat falafels (sides, salad, pita, sandwich, wrap, garnish), but I prefer them in a wrap. I have been eating them this way for years. I have made pita bread but there is a certain taste and texture that I am chasing that I have not yet been able to duplicate. Until then, my wrap is the best for me. What goes in my wrap? The same thing you would put in your pita. You may use a few or all of the following: tomatoes, cucumbers, onions, shredded lettuce, sprouts, olives, sprig of cilantro (if you dare!). I’m sure there may be others, but these are the ones I use. Then, you douse the sauces and wrap ’em!!! What sauces?? Both tahini and plant-based tzatziki sauces are a must for me (click link to see recipes).
Now, this food is filling. You are not going to eat twenty falafel sandwiches because it is fiberly (my word) impossible to do so. The menfolk in my family can hardly eat more than three of my wraps. I serve it with potatoes (potato salad or fries) or rice (if there’s no rice in the falafel). It is so filling to us. So, after making this recipe, you may have some falafel balls left over. Freezing them will work. I typically make a double batch; just so I don’t have to make any for a while.
So, here’s the recipe! I may make a video on this in the future. It is easy to put together. Enjoy!!!
- 2 cups soaked garbanzo beans (chickpeas) OR substitute 1 cup of chickpeas with 1 cup raw bean pulp OR chickpea tofu OR soy tofu OR brown rice OR quinoa (Be creative)
- 1 giant clove garlic
- 1 small onion
- 3 Tablespoon fresh chopped parsley
- 1/2 teaspoon dried cilantro, optional
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- juice of 1/2 lemon (about 1 Tbsp.)
- 1/2 teaspoon pink Himalayan salt
- 2 Tablespoons arrowroot starch/flour
- 2 ounces (4 Tablespoons) cold-pressed avocado oil
- Preheat the oven to 400 °F and line a baking sheet with parchment paper.
- Place all ingredients in food processor, EXCEPT starch and oil, and pulse until well blended, the consistency of a paste. This paste should not be too loose, but should be of the consistency to be able to form into a ball. Using a rounded spoon or a melon ball, form rounded patties. My patties are the size of meat balls because they bake better in my humble opinion (See below pic).
- Roll each ball in starch and then in the oil. Place on a lined baking sheet.
- Bake at 400 °F for 20 minutes. Turn and bake an additional 15 minutes, or until balls meet your desired texture and look.