Today I made deliciously crispy anti-inflammatory gluten-free sprouted chickpea falafels [say that twice really fast bahaha] and I’m excited to share the recipe with you!
You’ll get about 20 falafels which sounds like a lot but I almost ate all of them in one sitting (um I shouldn’t confess that should I?) so make them and you’ll thank me later.
Speaking of confessions I used store-bought pre-crushed garlic #sin I know but hey, I have a 6-month-old so peeling garlic seems a bit tedious right now (as if making homemade falafels isn’t lol).
3 cups sprouted chickpeas*
1 medium/large yellow onion cut into small chunks
1 cup (big handful) parsley
1/2 cup (small handful) cilantro
4-5 garlic cloves
2-3 generous Tbsp gluten free flour**
2 tsp salt
2 tsp cumin
1 tsp ground coriander
1 tsp turmeric***
1/4 tsp cayenne pepper
1/4 tsp pepper
(Optional) pinch cardamom or the seeds of one cardamom pod crushed
Place onion pieces and chickpeas into the food processor and blend until smooth. Add the rest of the ingredients and blend well until mixture is creamy (it will be a pretty shade of green). Let it set for about 10-mins.
There’s two options for cooking. You can fry or bake them. I tried both and the baked ones turned out to be even more delicious, but they take longer. If you’re like I NEED FALAFELS NOW! Then fry them, here’s how:
Heat up about 1/2 inch of Grapeseed oil into a nonstick pan.
Take about one full tablespoon of falafel mixture into your hand and roll it into a little ball about one inch thick all around. Place it on the hot oil and let it crisp up for about 1 minute. Turn it and flatten it out so it cooks evenly throughout. It should look golden on both sides. Add more oil to the pan if needed and repeat. Set the ready ones on paper towels and pat dry.
In the pic there are three little falafels on the top left that look a little different than the rest – those are the renegades I fried. The rest are baked. If you prefer to bake them here’s how:
Preheat oven to 350degrees while mix sets.
Line a non-stick baking sheet with Grapeseed oil or with a silicone mat and a little oil on top of the mat (it will make the falafels “crispy”).
Make little balls with the falafel mix and place on baking sheet. They should be about one inch thick all around. They don’t spread so you can place them close together. Bake for 15mins and flip them, then bake another 15mins and you’re done! You want them to be golden brown if they aren’t bake 5 more mins and take out.
The falafels will be creamy on the inside and crispy on the outside. You can make falafel pitta’s or eat them on a bed of greens like I did topped with Tahini Sauce (recipe on a separate post).
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*I need to write a post on how to sprout, but for now there’s tons of info online and if you need help leave a comment below. Also, yes, you can just buy two cans of pre-cooked chickpeas…no ones watching 😉
**used a blended flour, you could try almond meal I’m sure I’d be yummy.
***our super anti-inflammatory friend here is my new spice obsession, but you can omit from this recipe if you prefer.
Ps- I got my inspiration for this recipe from this wonderful post.