Falafel is a crisp Mediterranean staple that is made with chickpeas, fresh cilantro, parsley, onion and seasoned to perfection! Chickpeas are a plant-based protein source, and when paired with my Tzatziki sauce, you will get 14 grams of protein in one serving. Wrap in pita or toss it in a salad!
1 ¾ cups Chickpeas, canned, drained and rinsed
1 cup Fresh parsley
1 cup Fresh cilantro leaves
1/2 cup yellow onion, chopped
1/3 cup Whole wheat flour
1 tbsp Lemon juice
1 ½ tsp baking powder
2 tbsp Cumin
1 tsp Black pepper, ground
6 cloves Garlic, minced
2-3 tbsp Extra virgin olive oil
Add ingredients (except oil) into a food processor. Pulse until the no chickpea chunks remain and mixture is coarse. You may need to stop at times to scrape the mixture from the sides.
Cover and place mixture in the freezer until chilled.
Separate dough into 4 equal parts (if making patties) or 12 equal parts (if making balls). Roll into balls then flatten with a fork to make disks.
Heat oil in a skillet over medium-high heat.
Cook the mini disks for 3-5 minutes per side or until brown. Ensure the center is warm before removing from the skillet. Do this for all the disks/patties.
Place falafel on a paper towel to soak up any excess grease.
Serve warm with tzatziki sauce on pita or in a salad.
Servings: 4 falafel patties or 12 balls
Serving size: 1 falafel patty
*Nutrition facts based on 1 of 4 patties not balls