Okay this heat is getting crazy!! It’s only the first week in June and it’s already 33 degrees! There is only so much you can do outside without feeling like a human slice of bacon frying in the sun. So I like to take my little guy to the park or the farmers markets early in the morning before it gets too hot. Last summer I was strolling through the local farmers market and I came across a booth with authentic middle eastern products. Tabbouleh, hummus, mutabbal, falafels, and kabebs were calling my name, but as soon as I saw the falafels I knew I had to pick some up. Of course they were absolutely amazing so the other week when I was craving them I decided to make my own. Since the main ingredient is chickpeas, they are very inexpensive to make and I love how dense and flavorful they are. I make mine and serve them over salads, in wraps, served with breakfast or simply just dipped in homemade tzatziki. I chose to oven bake mine but authentically they are deep-fried so it’s all in your preference.
- 2 cups dry chickpeas
- 1 small onion, cut into quarters
- 1/4 cup chopped fresh parsley
- 1 Tbsp fresh cilantro
- 4 cloves garlic (optional: roast garlic first to make flavor more subtle)
- 1 1/2 Tbsp flour
- 1 3/4 tsp salt
- 2 tsp cumin
- 1 tsp ground coriander
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- Pinch of ground cardamom
1. Place all the ingredients in a food processor and blend until a paste forms. Refrigerate for 1-2 hours for easier handling.
2. Roll into balls and place on parchment paper. Bake 10-15 minutes at 375.(Optional to deep fry)
Falafels are very versatile since you can serve them in a wrap, on top of rice, over a salad or as an appetizer. They are great on their own or dipped in hummus, tzatziki or tahini sauce. They are an excellent vegan and gluten-free source of fibre and protein. Chickpeas also contain amazing levels of iron, vitamin B-6 and magnesium. Happy rolling!
An onion can make people cry but there’s never been a vegetable that can make people laugh. ~Will Rogers