Spring detox recipe #4 is here!! In the form of delicious vegan falafels of course.
I have always been a sucker for a good falafel. The texture, the delicious flavours, the fluffy inside and the crispy outside has always been a weakness of mine. I wanted to re-create a falafel recipe that still hits all those marks but is baked instead of deep-fried and made with clean ingredients that you can feel good about eating.
These little falafel poppers make the best salad toppers, wrap fillers and crowd pleasing appetizer!
Heres what you will need:
FALAFEL:
- 1 can chickpeas
- red onion
- fresh garlic
- parsley
- almond flour
- olive oil
- cumin
- smoked paprika
- lemon juice
- sea salt
- baking soda
FALAFEL DIP:
- lemon juice
- roasted garlic hummus
- smoked paprika
- olive oil
- sriracha
- sea salt
How to use falafel:
- use as a delicious appetizer with spicy dipping sauce
- top on your favourite salads or nourish bowls
- store in the freezer for a quick snack or lunch
- pop into a mediterranean style pita or wrap and serve with tzatziki
- serve as a side dish to a delicious curry, stir fry, roasted chicken or tofu.
Vegan Falafel | Gluten-Free
May 6, 2020
: 4-6
: 15 min
: 25 min
: 40 min
: Easy
Ingredients
- VEGAN FALAFELS:
- 1 can chickpeas (398mls)
- 1/2 cup red onion
- 4-5 cloves of garlic
- 1 cup fresh parsley
- juice of 1/2 a lemon
- 1 tbsp olive oil
- 1 1/2 tsp cumin
- 1 tsp smoked paprika
- 3/4 tsp sea salt
- 1/2 tsp baking soda
- 1 cup packed almond flour
- -
- SPICY HUMMUS DIP:
- 1/4 cup roasted garlic hummus
- juice of 1/2 lemon
- 1/2 - 1 tbsp sriracha
- 1/2 tsp smoked paprika
- 1 tbsp olive oil
- pinch sea salt (to taste)
Directions
- Step 1 Open the canned chickpeas, draining and rinsing thoroughly. Add the chickpeas, red onion, fresh parsley, lemon juice, garlic cloves and olive oil to a food processor. Pulse until these ingredients are well combined but not completely smooth. Scrape down the side of the food processor to ensure all the ingredients are processed.
- Step 2 Now add in the sea salt, cumin, paprika, and baking soda to the mixture. Pulse until the spices are combined. Now add in the almond flour and pulse until a wet dough has formed.
- Step 3 Transfer the dough into a mixing bowl. Use a tablespoon to scoop out balls of the falafel mixture onto a large baking sheet lined with parchment paper. The mixture may seem a little sticky, that’s ok. You can use a spatula to help scrape the dough off the spoon and to press the mixture into your desired shape (I did rounds approx 2 inches wide and 1/2 inch tall).
- Step 4 Bake the falafel at 400 degrees for 15 minutes, then remove from the oven and flip the falafels. Place back into the oven for an additional 10 minutes (25 minutes total).
- Step 5 While the falafels are baking, gather the supplies for the spicy hummus dip. Combine all the ingredients into a medium sized bowl, use a whisk to combine the ingredients until the sauce is smooth and creamy.
- Step 6 Serve the falafels hot with the spicy hummus dip. ENJOY!
