Chickpeas are an amazing bean and I'm finding out just how versatile they are. I've used chickpea's in a lentil stew, roasted them with spices for snacking on and used them on top of salads. They are the main ingredient in hummus, which is just as versatile as the chickpea itself. They are great freshly cooked and I have no problem snacking on them just like that. They also make good things like socca bread and chickpea omelettes (recipes coming soon). Its flour can be used and combined with other gluten free flours to make gluten free baked items too. And now, I come across the falafel, another great way to use chickpeas. High in protein and full of fiber, anything made with chickpeas is a great addition to a healthy lifestyle.
This last week I've been falafel making and am here to share with you my experiences. Falafels are a Mediterranean food and can be used in various ways like in salads, or made into sandwiches using pita bread and the ingredients of the salad base within this recipe along with a nice drizzle of dressing. You can also enjoy them by simply pairing your falafels with hummus, a flat bread and fruit (fresh grapes come to mind) for a great snack or simple meal. Along with the falafel recipe are two creamy style dressings. One is a more traditional dressing using tahini as the base while the other is not so traditional using avocado and cucumber. The avocado and cucumber dressing is inspired by my Avocado & Cucumber Soup and works great as a dressing too. I loved them both and decided to add them together for varying tastes. Hope you enjoy them!
Let me share with you a bit about my trials of falafel making. I have used canned beans and dried beans that have been soaked. It's important to soak them for at least 12 hours so they soften all the way through, but it's ideal to soak for 18 + hours and rinse well (this will help with gassiness and allow your body to absorb more of their nutrients). For me, both the canned and soaked beans worked out great without any issues. Use whatever style bean you prefer, or is convenient. You may like to try both for yourself to see which one you like best, I had no preference. I also made them with added flour and/or oil like some recipes call for. I personally found the flour and oil to not be necessary. I've baked my falafels in a skillet and on cookie sheets, both work great. I've also added a few extra ingredients like coriander which is nice but have omitted it here just to keep it simple as possible (although I do have the garlic & onion powder...I like them for good measure). But by all means, if you have coriander on hand go ahead and throw in a teaspoon if you like. As for the greens, feel free to use only parsley or cilantro if you like. That's a little about my experiences. I'm sure there is more to learn and each of us will have varying outcomes due to our kitchen appliances, tools and taste. All in all, these were great falafels and I see them being made fairly regularly around here!
These were some bite size falafels I made using a heaping teaspoon to scoop up the mixture, this yielded about 24 or so mini falafels. The ones below are the larger patties which I used approx 3 tablespoons per patty and yielded about 6. You can vary your size according to your needs and uses. All the ways I baked them they came out nicely firm on the outside and perfectly cooked on the inside, soft and tender. I know the ones below looked like a parched desert but trust me they weren't dry on the inside.
Once your falafels are baked...make your salad or enjoy them however you like!
Start by adding the ingredients to your food processor/blender...
Blend until fairly smooth, stopping every now and then to scrap down the sides. And then your on to shaping your falafels into whatever size you like.
Once your falafels are baked...make your salad or enjoy them however you like!
Baked Falafal Salad + Two Creamy Dressings
Salad Base
- spring mix or choice of leafy greens
- red onion, thinly sliced
- tomatoes, sliced
- cucumber, thinly sliced
Falafals
- 1 can (15oz) garbanzo beans, drained and rinsed OR 3/4 heaping cup garbanzo beans soaked for at least 18 hours and drained (they will double in size)
- 1/4 cup loosely packed cilantro, chopped
- 1/4 cup loosely packed parsley, chopped
- 3 tablespoons fresh dill, chopped (optional)
- 1 small shallot or 1/2 small onion, roughly chopped
- 3 garlic cloves
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- pinch or two cayenne pepper, chili powder or smoked paprika (depending on your mood)
- himalayan salt & freshly cracked pepper to taste
Preheat oven to 400. Coat your cast iron skillet or cookie sheet with coconut oil, or oil of choice.
In food processor/blender, combine all the ingredients for the falafels. Blend until fairly smooth. Form patties into whatever size you like....
For larger patties: Scoop 3 tablespoons per patty...will yield apprx. 6.
For small patties: Scoop 1 heaping tablespoon per patty...will yield apprx. 12.
For mini patties: Scoop 1 heaping teaspoon...will yield approx. 24.
Place patties on greased skillet/cookie sheet and bake for 10 minutes. Flip and bake for 15 minutes. Total cooking time 25 minutes. If you find that your falafels are not as browned as you like, place them under the broiler for a minute or two, just be sure to keep an eye on them so they don't burn.
Store leftover falafels in an air tight container. They will soften overnight. To warm them up and return crispness again to the outside, place under broiler or in a toaster oven at a high temp for a minute or two while keeping an eye on them so they don't burn.
Lemon-Tahini Dressing
- 4 tablespoons tahini
- 1 garlic clove, pressed OR a dash or two garlic powder
- juice of 1 large lemon
- few dill fronds, cilantro or parsley, minced
- himalayan salt to taste
- 1/3 cup water, + more to thin
- pinch of cayenne
In a small bowl, combine all ingredients and mix until well combined. Taste for seasoning and add more water as needed 1 tablespoon at a time or add more lemon juice. Store leftovers in an air tight container in the refrigerator for up to five days.
OR, for something different and refreshing...
- 1 avocado
- 1 cucumber, peeled
- a few springs cilantro and dill fronds
- 1 clove garlic
- juice of 1/2 lemon
- dash of onion powder
- salt to taste
- water as needed to thin
In food processor/blender, combine all the ingredients except for the water. Blend until smooth. Taste for seasoning. Add water a tablespoon or two at a time until desired consistency. Best chilled in the refrigerator before serving. Leftovers will hold up a day or two in a sealed container in the refrigerator. It may last a little longer but it's gone by day two around my house.
Once patties are ready, make your salad, top with falafels and dressing.
Enjoy!
How do you like your falafels? I like to experiment and would love to hear any suggestions and ideas!
How do you like your falafels? I like to experiment and would love to hear any suggestions and ideas!
Chickpeas are an amazing bean and I'm finding out just how versatile they are. I've used chickpea's in a lentil stew, roasted them with spices for snacking on and used them on top of salads. They are the main ingredient in hummus, which is just as versatile as the chickpea itself. They are great freshly cooked and I have no problem snacking on them just like that. They also make good things like socca bread and chickpea omelettes (recipes coming soon). Its flour can be used and combined with other gluten free flours to make gluten free baked items too. And now, I come across the falafel, another great way to use chickpeas. High in protein and full of fiber, anything made with chickpeas is a great addition to a healthy lifestyle.
This last week I've been falafel making and am here to share with you my experiences. Falafels are a Mediterranean food and can be used in various ways like in salads, or made into sandwiches using pita bread and the ingredients of the salad base within this recipe along with a nice drizzle of dressing. You can also enjoy them by simply pairing your falafels with hummus, a flat bread and fruit (fresh grapes come to mind) for a great snack or simple meal. Along with the falafel recipe are two creamy style dressings. One is a more traditional dressing using tahini as the base while the other is not so traditional using avocado and cucumber. The avocado and cucumber dressing is inspired by my Avocado & Cucumber Soup and works great as a dressing too. I loved them both and decided to add them together for varying tastes. Hope you enjoy them!
Let me share with you a bit about my trials of falafel making. I have used canned beans and dried beans that have been soaked. It's important to soak them for at least 12 hours so they soften all the way through, but it's ideal to soak for 18 + hours and rinse well (this will help with gassiness and allow your body to absorb more of their nutrients). For me, both the canned and soaked beans worked out great without any issues. Use whatever style bean you prefer, or is convenient. You may like to try both for yourself to see which one you like best, I had no preference. I also made them with added flour and/or oil like some recipes call for. I personally found the flour and oil to not be necessary. I've baked my falafels in a skillet and on cookie sheets, both work great. I've also added a few extra ingredients like coriander which is nice but have omitted it here just to keep it simple as possible (although I do have the garlic & onion powder...I like them for good measure). But by all means, if you have coriander on hand go ahead and throw in a teaspoon if you like. As for the greens, feel free to use only parsley or cilantro if you like. That's a little about my experiences. I'm sure there is more to learn and each of us will have varying outcomes due to our kitchen appliances, tools and taste. All in all, these were great falafels and I see them being made fairly regularly around here!
These were some bite size falafels I made using a heaping teaspoon to scoop up the mixture, this yielded about 24 or so mini falafels. The ones below are the larger patties which I used approx 3 tablespoons per patty and yielded about 6. You can vary your size according to your needs and uses. All the ways I baked them they came out nicely firm on the outside and perfectly cooked on the inside, soft and tender. I know the ones below looked like a parched desert but trust me they weren't dry on the inside.
Once your falafels are baked...make your salad or enjoy them however you like!
Start by adding the ingredients to your food processor/blender...
Blend until fairly smooth, stopping every now and then to scrap down the sides. And then your on to shaping your falafels into whatever size you like.
Once your falafels are baked...make your salad or enjoy them however you like!
Baked Falafal Salad + Two Creamy Dressings
Salad Base
- spring mix or choice of leafy greens
- red onion, thinly sliced
- tomatoes, sliced
- cucumber, thinly sliced
Falafals
- 1 can (15oz) garbanzo beans, drained and rinsed OR 3/4 heaping cup garbanzo beans soaked for at least 18 hours and drained (they will double in size)
- 1/4 cup loosely packed cilantro, chopped
- 1/4 cup loosely packed parsley, chopped
- 3 tablespoons fresh dill, chopped (optional)
- 1 small shallot or 1/2 small onion, roughly chopped
- 3 garlic cloves
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- pinch or two cayenne pepper, chili powder or smoked paprika (depending on your mood)
- himalayan salt & freshly cracked pepper to taste
Preheat oven to 400. Coat your cast iron skillet or cookie sheet with coconut oil, or oil of choice.
In food processor/blender, combine all the ingredients for the falafels. Blend until fairly smooth. Form patties into whatever size you like....
For larger patties: Scoop 3 tablespoons per patty...will yield apprx. 6.
For small patties: Scoop 1 heaping tablespoon per patty...will yield apprx. 12.
For mini patties: Scoop 1 heaping teaspoon...will yield approx. 24.
Place patties on greased skillet/cookie sheet and bake for 10 minutes. Flip and bake for 15 minutes. Total cooking time 25 minutes. If you find that your falafels are not as browned as you like, place them under the broiler for a minute or two, just be sure to keep an eye on them so they don't burn.
Store leftover falafels in an air tight container. They will soften overnight. To warm them up and return crispness again to the outside, place under broiler or in a toaster oven at a high temp for a minute or two while keeping an eye on them so they don't burn.
Lemon-Tahini Dressing
- 4 tablespoons tahini
- 1 garlic clove, pressed OR a dash or two garlic powder
- juice of 1 large lemon
- few dill fronds, cilantro or parsley, minced
- himalayan salt to taste
- 1/3 cup water, + more to thin
- pinch of cayenne
In a small bowl, combine all ingredients and mix until well combined. Taste for seasoning and add more water as needed 1 tablespoon at a time or add more lemon juice. Store leftovers in an air tight container in the refrigerator for up to five days.
OR, for something different and refreshing...
- 1 avocado
- 1 cucumber, peeled
- a few springs cilantro and dill fronds
- 1 clove garlic
- juice of 1/2 lemon
- dash of onion powder
- salt to taste
- water as needed to thin
In food processor/blender, combine all the ingredients except for the water. Blend until smooth. Taste for seasoning. Add water a tablespoon or two at a time until desired consistency. Best chilled in the refrigerator before serving. Leftovers will hold up a day or two in a sealed container in the refrigerator. It may last a little longer but it's gone by day two around my house.
Once patties are ready, make your salad, top with falafels and dressing.
Enjoy!
How do you like your falafels? I like to experiment and would love to hear any suggestions and ideas!
How do you like your falafels? I like to experiment and would love to hear any suggestions and ideas!
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