These falafels are tasty, versatile and one of my favourite things to have on hand for a flavour-and-nutrient-packed lunch. They’re also a great vegan (non-meat) way to add protein to a meal.
Use what you have on hand at home and improvise as you need.
Recipe Type: GF, DF, RSF, V
Makes 8-16 falafels
- 1/2 C your favourite seed mixture (sunflower kernels, pepitas, sesame, hemp)
- 1.5 C dried chickpeas soaked overnight in water, NOT COOKED (can also use other lentils or pulses like cannellini beans/kidney beans/lentils etc.)
- 1 C Cooked Quinoa (optional)
- handful fresh spinach/parsley/coriander (optional)
- 3 cloves garlic
- 1 small chilli (optional)
- 2 t ground cumin
- 2 t ground coriander
- 2 T EVOO
- salt and pepper to taste
Coconut flour or almond meal to coat.
- Place all ingredients in a food processor and process until combined (a few chunks are ok).
- Form into patty-sized portions and flatten out – coat with coconut or almond meal.
- Cook on a greased fry pan as you would a burger patty (on one side until browned then flip). Or bake in a 180 degC oven for 20-25mins, until golden.
- Serve hot or cold in any way you like, some ways I like them are:Like a burger patty in a lettuce (or regular) bun with tomato, cucumber, onion and some of my beetroot and horseradish dip or hummus.
- With any salad of your choice.
- With some hummus or cottage cheese, tomato and cucumber on a rice cracker/ryvita/seed cracker.
- Crumbled over roasted veggies or through a salad.
- In a wrap with spinach, tomato, onion, hummus and other delicious vegetables.
- Store in an air tight container in the fridge for up to 5 days.