Crispy Healthy Falafel

Name: Recipe Card
Prep time: 15 min
Cook time: 25 min
Cuisine: Lebanon

Written By: أوراق التوابل

Recipe Card

Prep Time:

15 Min

Cooking Time:

25 Min

Serving:

4 Portion

Category:

Appetizers - Side Dish

Cuisine:

Lebanon

Arabs eat their falafel warm in pita bread (Falafel Wraps). If there are leftovers, then they will be used to make other dishes like Falafel Manakish or Falafel Salad.

Ingredients

1 cup uncooked chickpeas, soaked 24 hours, drained, rinsed * (see note)

½ cup chopped shallot or yellow onion

3 garlic cloves

1 tsp. lemon zest

½ Tbsp. ground cumin

½ tsp. Rouche Seven Spice Blend

1 tsp. ground coriander

¼ tsp. cayenne pepper

½ tsp. salt

¼ tsp. baking powder

1 cup chopped fresh cilantro leaves and stems, patted dry

1 cup chopped fresh parsley leaves and stems, patted dry

1 Tbsp. extra-virgin olive oil (plus more for drizzling)

For The Tahini Dip (Tartoor Sauce):

½ cup tahini

½ cup water you might need to add more (preferably cold)

3 Tbsp. lemon juice

1 clove garlic crushed

½ tsp. salt

¼ tsp. cayenne pepper

*Note: Canned chickpeas cannot be substituted in this recipe or your falafel will turn out mushy.

Instruction

1

Preheat the oven to 400°F and line a large baking sheet with parchment paper.

2

In a large food processor, place the chickpeas (note: the chickpeas will have expanded during the soak time, be sure to use all of them here), Rouche Seven Spice Blend ,shallot, garlic, lemon zest, cumin, coriander, salt, cayenne, baking powder, cilantro, parsley, and olive oil. Pulse until well combined but not pureed. Use a spatula to scrape down the sides of the bowl as needed.

3

Use a 2-tablespoon scoop and your hands to form the mixture into 12 to 15 thick patties (be careful not to pack them too tight or your falafel will be dense). If they're not holding together, give the mixture a few more pulses in the food processor.

4

Place the patties on the baking sheet. Drizzle generously with olive oil (this is the key to making these moist and crisp since we're not frying) and bake for 14 minutes. Flip and bake for 10 to 12 minutes more or until golden brown and crisp on the outside. During the last few minutes of baking, wrap the pita in foil and warm in the oven.

5

Tahini Sauce: In a small bowl, add tahini with water and mix using a spoon. The tahini will absorb the water. Then add lemon juice, and whisk. This is when the sauce will brighten up. Mix in garlic, and add salt. Add more water if the sauce is too thick.