My first falafel happened many years ago, long before I got into the plant-based style of eating. It was love at first bite and I couldn’t believe that something non-meaty could be so good and satisfying. My first falafel was quite greasy though, as it was deep fried in oil. I now try to avoid deep fried foods and prefer to just slightly brush the falafels with olive oil and bake them in the oven to make a super healthy version. These falafels are great served in a warm pitta bread, stuffed with salad, hummus and a tahini lemon dressing. I came up with this buckwheat gluten-free pitta bread recipe too and it tastes pretty great and authentic, if I say so myself! But I will be publishing the recipe a bit later, because I need to measure out the exact quantities. Sometimes, when I feel to lazy to make pitta bread, I just have my falafels with a side of salad and that makes a delicious lunch or supper. You can freeze a batch of falafels and then just use them for a quick and nourishing meal.
This recipe is an adaptation of Tori Avey’s recipe (check it out: https://toriavey.com/toris-kitchen/2011/01/falafel/) and it is the best falafel I have ever eaten, seriously! The secret, according to her, is not to use canned chickpeas because they don’t work, but to use soaked ground chickpeas instead . That was a discovery for me and it makes a whole world of a difference to the texture! The chickpeas are not mushy but have a nice structure that is firm and crunchy on the outside and soft and chewy on the inside.
- 4 cups of pre-soaked chickpeas
- 1 small onion
- 1/4 cup of chopped parsley leaves
- 1/4 cup of chopped coriander leaves
- 3 cloves of garlic
- 2 tsp ground cumin
- 1 tsp of ground coriander
- 1/4 tsp of black pepper
- 3 tbsp of rice/corn flour (or any other gluten-free flour)
- 1 tbsp of apple puree
- 4 tbsp olive oil
- Pre-soak the chickpeas overnight.
- Preheat the oven to 200 degrees Celcius.
- Combine all the ingredients except the flour in a food processor or a blender and pulse until it forms a rough meal but doesn't become too mushy. Pour the meal into a bowl and start adding the flour gradually and mixing it with your hands, until you can form the dough into balls. Wet your hands each time and form about 16 balls.
- Line your baking sheet with parchment paper and brush with olive oil. Put the balls of dough onto the paper and slightly flatten them with your hand.
- Put into the oven to bake for 10 minutes. Then take them out and flip them and bake for a further 10 minutes so that the other side can get browned too.
- Falafels freeze really well so you can make a large batch and then unfreeze them as needed for easy lunches or suppers!