Good for:
On a Budget
World food:
Arabia
Nutrition per serving
Calories (kcal)
164
Fat (g)
7.0
Carbs (g)
20.0
Protein (g)
6.0
Salt (g)
0.2
Sugar (g)
3.0
Ingredients
1.5
Cup
Chickpeas ((Garbanzos), fresh)
0.5
Cup
Parsley (chopped)
0.5
Cup
Onion (chopped)
7
Clove
Garlic
2
tbsp
Almond Flour
1
tsp
Sea Salt
2
tsp
Cumin
1
Pinch
Cardamom
1
tsp
Coriander ((Cilantro) Leaves)
1
Pinch
Cayenne Pepper
0.25
Cup
Olive Oil
Method
- Rinse chickpeas in a fine mesh strainer and add to a large pot. Cover with 2 inches water and bring
to a boil over high heat. Boil for 1 minute. Then cover, remove from heat, and let sit for 1 hour. Then
drain and lightly rinse and dry thoroughly. - In the meantime, add parsley, onion, and garlic to a food processor. Mix until well processed. Set
aside. - Once the chickpeas are slightly cooled and dried, add to the food processor, along with gluten-free
oat flour, salt, cumin, cardamom, coriander, and cayenne (optional). Mix to combine thoroughly,
scraping down sides as needed. This may take up to 4-5 minutes to fully incorporate all of the spices
and herbs. - Sample a small bit and adjust spices/salt/herbs as needed. Then cover and set in the refrigerator
for 1 hour to allow the flavors to meld and the texture to become more firm. - Once cooled, remove from refrigerator and scoop out 1 1/2 Tbsp amounts and gently form into
small discs using your hands. If the falafel isn't sticking together the mixture may need to be blended
more thoroughly, or dusted with a bit more oat flour if too wet. - Once your falafels are formed, heat a large metal or cast-iron skillet over medium-high heat. Once
hot, add enough oil to create a thin layer on the bottom of the pan and wait 1-2 minutes for the oil to
heat up. Then place only as many falafel as will fit comfortably in the pan and cook 2-3 minutes on
each side. Once the bottom side is browned, flip gently as they can be fragile.
