Happy Monday! Wowza it is HUMID outside! Despite chopping half a foot of hair off over the weekend I still have an afro this morning. I hardly ever use hairspray, but even hairspray is no match for today. I shall just rock the fro today, but at least I have a good lunch packed...
Falafel was one of those things I kept seeing on instagram. All of my vegetarian and vegan friends raved about it while I stood off to the side thinking what is it? In case you don't know what falafel is a common dish in the Middle East. People eat it in place of meat, and one of my friends who traveled to the Middle East recently told me it's often found in pitas as street food.
Basically falafel is delicious and you should try it! My mom was skeptical about it too, but she tried it and really liked it. It does have a different texture and a bit of a kick to it. I know it's made with chickpeas- I am not a fan of chickpeas, but once it's done you would never know it's made with chickpeas. Give it a try I think you will be pleasantly surprised at falafel's delightful taste!
Spicy Falafel
- 15 oz. no salt added chickpeas, rinsed and drained
- 1/4 cup almond flour (gluten free oat and coconut flour also work)
- 1.5 teaspoons cumin
- 1.5 cups fresh chopped parsley (about 1 bundle)
- 2 teaspoons minced garlic
- 2 Tablespoons freshly squeezed lemon juice
- ground black pepper to taste
In a food processor combine cumin, garlic, parsley, lemon juice, and pepper until smooth.
Add rinsed and drained chickpeas to food processor. Process just long enough to mix everything together. You want the dough to be chunky to maintain texture.
Scoop the dough out of the food processor and into a mixing bowl.
Add almond flour (or flour of choice) to mixing bowl. Mix the four and dough until the dough is dry enough to be handled using your hands. Add in more flour as needed.
Preheat the oven to 375F degrees. Line a baking sheet with tin foil and spray with nonstick cook spray or with coconut oil.
Using your hands take small sections of dough and roll them into a ball and then flatten them out on the baking sheet to form patties. Repeat until dough is gone. I formed 7 medium patties out of the dough.
Bake the patties for 20 minutes at 375F degrees. Flip the patties and return to the oven for an additional 15-20 minutes. The longer you bake the patties the firmer and crispier they will get.
Remove falafel from oven and allow to cool before removing from pan.
Serve as a burger, in a salad, or in a lettuce wrap. Falafel is delicious no matter how you have it!
Keep leftovers in an airtight container in the fridge for up to a week or freeze for later.
Nutrition (based on 7 falafel patties):
MACROS: 13C/3F/5P
| Nutrition Facts | |
|---|---|
| Servings 7.0 | |
| Amount Per Serving | |
| calories 92 | |
| % Daily Value * | |
| Total Fat 3 g | 4 % |
| Saturated Fat 0 g | 1 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 26 mg | 1 % |
| Potassium 203 mg | 6 % |
| Total Carbohydrate 13 g | 4 % |
| Dietary Fiber 3 g | 14 % |
| Sugars 1 g | |
| Protein 5 g | 9 % |
| Vitamin A | 29 % |
| Vitamin C | 46 % |
| Calcium | 6 % |
| Iron | 12 % |
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