March 5, 2015 by Rebecca Ryan (Leave a Comment)
It’s snowing (again!) here in the northeast and schools are closed. Here is a great recipe that I made during the last snow day a couple of weeks ago but just haven’t had a chance to post. Things have been a bit hectic in my world because part of our home has been under construction, which has been way more involved than I had anticipated. I have also been busy cooking and baking for an event I just hosted with a new friend who sells an amazing line of toxin-free skin care and beauty products called Beautycounter. She and I met a few months ago at a local networking event and felt that our brands could work well together since we are both trying to spread the message about clean living. I made yummy snacks such as pumpkin granola and gluten free banana blueberry muffins that attendees were able to purchase and I’m exploring the idea of making/selling treats on a regular basis. There are a lot of variables to consider with selling food so need to get cracking on that! Being an entrepreneur is also way more involved than I ever anticipated!!!
One of the other items I made for the event was roasted chickpeas. I recently posted these on my Instagram and am somewhat obsessed with them these days! They are great for bulking up a salad or for just plain snacking. I also posted a recipe a couple of months ago for Baked Chickpeas with Roasted Vegetables, which is just the greatest once farm-fresh cherry tomatoes and other veggies become available. I typically use dried chickpeas for both of those recipes as opposed to canned, which just takes a little extra time and forethought due to the need to soak and cook them, but you can used canned as long as you thoroughly dry them after rinsing. Although using dried beans takes a bit of extra time due to the need to soak and cook, the end result is worth the effort.
However, this falafel recipe uses canned chickpeas so not to fear if you don’t have the time for soaking and cooking dried beans. Falafel is a traditional street food in the middle-east that is often served in a warm pita with lettuce, tomatoes, tahini, etc. It is up to you how you want to serve them since they are just as delicious on their own served with a side salad or as an appetizer. These would be great for a little get together with friends or just for you on a snowy day!
This recipe makes 8 falafel balls. Feel free to double or triple to feed your family or a large group. Falafel is best served immediately after cooking.
- 1 can chickpeas, rinsed, drained and dried
- 1 garlic clove
- 1 tablespoon lemon zest
- ¼ teaspoon cumin (ground or seeds)
- 3 tablespoons fresh parsley
- ¼ teaspoon kosher or sea salt
- Fresh black pepper
- 1 egg, organic, pastured
- 1 tablespoon garbanzo bean flour
- ¼ cup extra virgin olive oil
- -For the tahini dipping sauce
- ⅓ cup tahini paste
- 2 tablespoons fresh lemon juice
- pinch of salt and fresh black pepper
- 2 tablespoons cold water
- Place all ingredients for the falafel in a food processor EXCEPT for the egg, garbanzo bean flour and oil. Blend all ingredients for approximately 1 minute.
- Place mixture into a bowl, add egg, garbanzo bean flour and mix well.
- Scoop 1 tablespoon of the batter at a time and roll into little balls. You should get about 8 balls. Place falafel balls on a plate, cover and put in the fridge for about 10 minutes.
- Meanwhile, make the tahini dipping sauce by either whisking all ingredients or putting them in a clean food processor.
- Heat approximately ¼ cup of good quality extra virgin olive oil in a pan and gently place falafel balls in the oil. After a few minutes, turn the balls gently (you can hold 2 spoons to turn them) and let cook on all sides until nice and golden brown.
- Place cooked balls on a paper towel to drain excess oil. Serve immediately!