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Hungry for more? This recipes was featured in a podcast episode!
A great alternative for a meatless Monday or any day of the week!These falafel patties are egg-free, gluten-free and vegan. They have a great crisp texture on the outside and are delicious hot or cold.
Prep Time: 15 min
Additional Time: Soak chickpeas overnight
Cook time: 30 min
Yield: 12 patties
Ingredients
1/4 cup olive oil - to coat the baking sheet
1 tbsp olive oil
1 cup dried chickpeas - soak for 24 hrs (or more) in water
1/2 red onion, diced
1/2 cup parsley
4 cloves garlic, peeled and coarsely chopped
1 tsp salt
1/2 tsp black pepper
1/2 tsp cumin
1/4 tsp cinnamon
Directions
The day before, measure out 1 cup of dried chickpeas. Place in a bowl and cover with water. Allow chickpeas to soak overnight.
Preheat oven to 350F and prepare baking sheet by pouring 1/4 cup olive oil it and tilting the pan to allow the oil to coat the entire surface evenly.
Rinse and drain the chickpeas. Add to a food processor along with the onion, parsley, garlic, salt, pepper, cumin, cinnamon and 1 tbsp of olive oil.
Process until smooth, scraping the sides of the food processor as needed so all the ingredients become incorporated.
Use an ice cream scoop to measure out the mixture. Form into patties with your hands and place on the oiled baking sheet.
Bake for 25-30 min, flipping the patties carefully at the halfway point. The falafel patties should be browned and crispy on both sides.
Zhuzh it up!
Great served with tzatziki sauce for dipping, or break up and eat in a lettuce wrap with grated carrots, fresh cilantro & drizzled with sauce.
This amazing recipe was adapted from the website Cookie and Kate:
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