I first discovered the falafel when I was an under-aged vegetarian. I’ll never forget it. I arrived in the big city for a visit and a friend introduced me to this magical thing. I was ridiculously young and totally mesmerized. Something so delicious had slipped through my life all through childhood?
Crunchy on the outside, soft on the inside, full of flavourful spice, surrounded by tasty vegetables and interesting sauce, served in a soft pita.
I’ve since had about a hundred of them. Including Israel where they REALLY know how to do up a falafel.
I received the same reaction the first time I fed one to my kids. And my version is INSANELY simple. That’s why they are great. Exotic for kids, but simple enough for them to love. And flavourful enough to be interesting for us.
And chickpeas? Well…they’re a winner even amongst non-bean-eaters.
This version is completely gluten-free, if that matters to you. And they aren’t deep-fried or made in bad oil. Therefore, they are a healthy snack, a great lunch-time item, super quick dinner, kid-food, grain-free, and of course…tasty.
- 1 can chickpeas, drained and rinsed (or 2 cups fresh)
- 2 cloves garlic, minced
- 3 Tbsp onion, finely minced
- 1 tsp cumin
- ½ tsp turmeric
- 1 tsp sea salt
- 2 - 3 Tbsp fresh parsley, finely minced
- a splash or two of water -- more if needed
- 1 Tbsp lemon juice
- 3 Tbsp chickpea flour
- olive oil or coconut oil
- Place everything (except oil) in a food processor and process until well-combined. The chickpeas should be fairly finely processed.
- Heat a heavy skillet with the oil.
- When it's hot enough, drop formed batter balls into the pan and flatten slightly. Saute over medium heat for 5 - 10 minutes per side.
- They are done when crisp (and delicious). Drain on paper towels and keep warm in the oven, if necessary.
- Serve on a soft pita (or a bed of quinoa or greens) with cucumber, tomato, lettuce, red onion, and *Lemon Tahini Sauce.
- Other serving options include: leaf lettuce, hot sauce, tzatziki, root veggies, grilled eggplant, grilled zucchini, pickled vegetables, tabouli salad, fries (like they do in Israel)
- *LEMON TAHINI SAUCE: ⅓ cup tahini + juice of 1 lemon + 1 minced clove garlic + ⅓ cup water + ½ tsp sea salt + ½ tsp cumin = combine by hand or food processor
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