Falafel is a traditional Middle-Eastern dish, made with ground chickpeas or usually deep fried and served in a pita bread. This is a baked version made without the deep frying keeping the falafels healthier.
Some people use canned chickpeas, but I prefer to use raw chickpeas and soak them overnight. The more natural is your food, the healthier it is. I usually serve it with raw veggies and homemade tomato tahini sauce.
1 cup raw chickpeas, soaked overnight (120 g)
1/2 cup of cilantro
1/2 cup of parsley
1/2 cup of dill
1/2 steam of a leek
1 tsp dried oregano
4 cloves of garlic
2 tbsp freshly squeezed lemon juice
1 small red bell pepper (or any other color)
2 tsp ground cumin
Black pepper and salt to taste
4 tbsp coconut flour
Soak the chickpeas in water overnight.
Add chickpeas to a food processor or blender and blend for a few seconds.
Add the rest of the ingredients (except the coconut flour) and mix to combine. Don’t over-blend, you want a chunky texture.
Add the coconut flour and blend just until it’s mixed with the rest of the ingredients.
Preheat the oven 390ºF or 200ºC.
Make small discs, place them onto a baking sheet with parchment paper and bake them for 30-40 minutes or until they’re golden brown, flipping once at the halfway point for even cooking (the time may vary depending of the oven you’re using).
Serve with tahini sauce and your favorite raw veggies.
Tomato Tahini Sause
2 tbts raw tahini
1 tbts freshly squeezed lemon juice
1 medium size tomato (skin and seeds removed)
3 tbts coconut cream
pinch of cayenne or any other spicy pepper
Sal and Pepper to taste.
Add all of the ingredients to bowl and mix using whisker till all ingredients combined well. You should get a smooth and creamy consistency. Store in an air-tight container in the fridge for up to one week.