These easy-to-make falafels are a staple for me, because they go well with so many different things and they are great for meal prep as well. Traditionally falafels are served in a pita, but I like to eat it with rice and veggies for a quick and filling lunch or dinner or on top of a delicious salad to make it more balanced. These falafels are full of flavor and plant-based protein, they are soft on the inside and crispy on the outside.
Ingredients:
200g dry chickpeas, soaked overnight and drained
handful of fresh parsley
3-4 garlic cloves
2 tsp cumin
salt & pepper to taste
2 tbsp breadcrumbs
half a yellow onion
1/2 tsp baking powder
Instructions:
Add your soaked and drained chickpeas to a blender or food processor, along with every other ingredient. Blend until smooth, stopping to scrape down the sides as needed. (I would recommend adding 1 tbsp of the breadcrumbs and seeing if you need more.)
Transfer the mixture into a mixing bowl, cover with a lid and place in the fridge for at least 30 minutes.
After 30 minutes, take the bowl out of the fridge and, using your clean hands, form even size balls.
Place the falafel balls onto a parchment lined baking sheet. Bake for 25 minutes, flipping the falafels halfway through, until golden brown.
Serve warm with vegan pita, veggies and your favorite sauce!
Notes:
Form the falafel balls and freeze for a quick lunch or dinner, over the next couple of days. Bake the frozen falafels for a 2-3 minutes longer.
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