This is one of those awesome make-in-bulk-and-freeze kinda recipes. This is something I make big batches of, portion and then store sealed in smaller containers in the freezer for those all too familiar week day evenings when you are stretched for time or don’t feel like preparing something from scratch. There are so many ways to enjoy this Falafel mix. Make into balls or smaller ‘bites’ and serve with a dip or sauce for lunch boxes, social get togethers, or as a healthy filling little snack in between meals. You can create burger size patties and serve with salad or on toasted Clean Multiseed Bread. Perhaps you prefer to serve them between lettuce leaves instead of a burger bun. Or in between sliced and toasted Coconut Buckwheat Flatbreads, (or your choice of locally sourced gluten-free buns).
This recipe is: Gluten-free (GF), Wheat-free (WF), Dairy-free (DF), refined Sugar-free (SF), Plant-based/Vegan (PB), Vegetarian (V)
| Prep Time | 15 minutes |
| Cook Time | 10-15 minutes |
| Passive Time | 0 |
| Servings |
servings
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- 3 cups Chickpeas / Garbanzo Beans (drained and rinsed, precooked, in BPA-free tin/glass)(=1½ cans 15oz/425g)
- 3 small cloves Garlic (crushed/finely chopped)
- 1 medium Red Onion (roughly chopped)
- ¼ cup Oregano (fresh)
- ¼ cup Parsley (fresh)
- ¼ cup Mint leaves
- 2 tbsp Lemon / Lime
- ¼ tsp Black Pepper
- 1 ½ tsp Baking Powder
- 1 tsp Sea Salt
- 2 tbsp Chickpea / Garbanzo Bean / Gram / Besan Flour
- ¼ cup Tahini / Sesame Seed Paste (hulled)
- ¼ cup Lemon / Lime (fresh juice)
- 3 small cloves Garlic (crushed/finely chopped)
- ½ tsp Cumin (dried, ground)
- 2 tbsp Olive Oil (extra virgin, cold-pressed)
- 1½ cups Chickpeas / Garbanzo Beans (drained and rinsed, precooked, in BPA-free tin/glass)(=1½ cans/tins)
- 2 tbsp Spring Water (only if needed)
- 3 Baby Tomatoes
- 3 Cos Lettuce leaves
- 4 slices Cucumber
- ¼ Red Capsicum / Bell Pepper (or Orange or Yellow Capsicum / Bell Pepper)
- 1 sprig Parsley leaves (optional)
- 6 Mint leaves (optional)
- ¼ cup Sunflower Seeds (or your choice of nuts & seeds)
Ingredients
Falafel Mix
Creamy Hummus
Salad (per person portion)
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- Preheat oven to 350°F or 180°C. You can skip this and cook on stove top in a pan.
- Falafel Patties: Combine everything except Chickpea Flour and Baking Powder in a food processor.
- Falafel Patties: Pulse to create a rough, but well combined mixture - don't pulse/blend for too long or else you will make a puree/paste.
- Falafel Patties: Pulse in the Baking Powder and half the Chickpea Flour. Only add enough flour to make dough slightly firm to press into shapes.
- Falafel Patties: Line a baking tray (or cooking pan) with non-toxic parchment paper or silicon baking mats.
- Falafel Patties: Shape the mixture into your choice of either bites, balls or patties and space them out onto the baking tray (or cooking pan).
- Falafel Patties: Bake for 10-15 minutes on one side, turn over and bake for a further 10-15 minutes, or until golden brown. If cooking with a pan, cook on low heat for the same amount of time.
- Falafel Patties: Optional - You can brown the patties up in a little heated Coconut Oil in the pan to finish them off.
- Creamy Hummus: Blend Tahini and Lemon Juice together until smooth, fluffy and creamy - continually scrape sides using a spatula to combine well.
- Creamy Hummus: Add Garlic, Cumin, Salt, Olive Oil. Blend well.
- Creamy Hummus: Slowly add Chickpeas to the mix, blending in between.
- Creamy Hummus: Only add Water if need be to reach desired consistency.
- Combine your choice of Salad Ingredients on a plate, add 2-3 tablespoons of Hummus and add the patties to the Salad plate.
*Avoid baking/cooking on aluminium and non-stick surfaces - they will bake/leach toxic substances into your food. Cook with stainless steel and ceramic where possible. Or use bleach-free, non-toxic baking paper and food-grade silicon mats to line baking trays or pots and pans when baking, and cooking on stove top. Use a little Coconut Oil in a stainless steel pan if you prefer not to bake.
*As mentioned, this recipe can be made in bulk, portioned into smaller containers, sealed and stored in the fridge or freezer.
*If you can, choose organic Chickpeas canned in BPA-free cans. I use an organic brand called Eden (available in Australia & USA). Haven't yet found a brand in South Africa - please share in our Fresh Life Community Facebook page if you do find one.
*See Creamy Hummus Dip recipe to see how to activate and prepare Chickpeas from scratch.
Serving suggestions:
* Make Falafel burgers, by putting them between two sides of a toasted Coconut Buckwheat Flatbread, served with Hummus and salad ingredients.
* Made into balls they are great for lunch boxes or served with a dip as a pre-dinner snack