I remember the first time I saw a falafel, I was totally repulsed and turned off by the idea of a “fried ball of chickpeas”. I was about 6-7 years old and very naive to the fact that falafels are basically PURE MEDITERRANEAN BLISS.
What’s my favorite part about these special, homemade falafels though? For one, they are baked and totally oil-free! Secondly, they literally have 7 ingredients. DAS IT. Literally a monkey could make these, although if you don’t want monkey hair in your falafel ball I recommend making these yourself.
- 1 can chickpeas, drained and rinsed
- 1/3 cup oat flour (I used Bob’s Red Mill)
- 1 1/2 cups chopped fresh parsley
- 1 lemon’s juice
- 1 tsp ground cumin
- 1/2 tsp sea salt
- 3 Tbsp minced garlic
In a food processor, add in the parsley, lemon juice, cumin and sea salt and blend until combined.
Then, add in the rest of the ingredients and pulse. You don’t want to blend too much, it should still have some texture to it kind of like fluffy rice. If it looks like a smoothie, ditch it and repeat step one.
Next, form into 4 falafel patties with your hands and try to make them as firm as possible so they don’t fall apart. Place falafels on a foil lined cooking sheet and bake at 375 F for about 30-40 minutes (flipping halfway through) until a little crispy on the outside. If you want them more crisp, you can throw them in a pan and brown them.
It’s that easy!
So much flavaaa they don’t even need a sauce but if you must, I really love adding either hummus, tahini, or tzaziki sauce! Wrap in a pita, serve on a crisp salad, or just as a little snack.
These last up to a week in the fridge and a couple months in the freezer.
Lemme know if you try them out 🙂