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)
| Servings |
balls (or half that number for patties)
|
- 1½ cans (15oz/425g) Chickpeas / Garbanzo Beans (drained and rinsed)
- 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 (optional)
- 1-2 tbsp Lemon / Lime (fresh juice)
- ¼ tsp Black Pepper (ground)
- 1½ tsp Baking Powder (look for 'gluten-free' & 'aluminium-free')
- 1 tsp Sea Salt
- 2 tbsp Chickpea / Garbanzo Bean / Gram / Besan Flour
Ingredients
|
|
- Preheat oven to 350°F or 180°C. You can skip this and cook on stove top in a pan.
- Combine everything except Chickpea Flour and Baking Powder in a food processor.
- Pulse to create a rough, but well combined mixture - don't pulse/blend for too long or else you will make a puree/paste.
- Pulse in the Baking Powder and half the Chickpea Flour. Only add enough flour to make dough slightly firm to press into shapes.
- Line a baking tray (or cooking pan) with non-toxic parchment paper or silicon baking mats.
- Shape the mixture into your choice of either bites, balls or patties and space them out onto the baking tray (or cooking pan).
- 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.
- Optional - You can brown the patties up in a little heated Coconut Oil in the pan to finish them off.
- Avoid baking/cooking on aluminium and non-stick surfaces - they will bake/leach toxic substances into your food. Use bleach-free, non-toxic baking paper and food-grade silicon mats when baking, and cooking on stove top or use a little Coconut Oil in a stainless steel pan to cook with.
- As mentioned, this recipe can be made in bulk, portioned into smaller containers, sealed and stored in the fridge or freezer.
- Serving suggestions:
* Make Falafel burgers, by putting them between two sides of a toasted Coconut Buckwheat Flatbread, served with Hummus and salad ingredients.
* Serve as a side with an interesting salad, or baked potato (or both!)
* Made into balls they are great for lunch boxes or served with a dip as a pre-dinner snack.