Crisp on the outside, delicate and fluffy on the inside; these springy falafels pack as much health as they do deliciousness. Simply pulse, mix and bake, and have these beauties starring in your meal in under 35 minutes.
Peter and I live above the grimiest, most unsavoury version of a Middle Eastern restaurant. On any given morning trotting down to work you get a healthy waft of the revolving shwarma trailing down the street. We almost moved into a condo directly above it, and while the view was pristine and the layout was outstanding- we couldn’t help but feel the greasy air seeping into our skin.
Peter and I also happen to eat at said restaurant about once a month.
There’s something about the garlicky-as-hell hummus, the neon pink pickled turnips and the dangerously crisp falafel that brings me back everytime, often, in the wee hours as a midnight snack.
When I want to lower my grease load a bit, I make these falafels.
They go in buddha bowls with cucumber, radish and onion. They go in warm pitas with lettuce and pickles.
And most of all, they go with tahini.
Unlike a lot of falafel they don’t use flours or breadcrumbs to bind them. That just waters down the flavour, I say! A pinch of quick oats and baking soda works together to bind and fluff up the balls so they can be light on the inside–and crisp on the outside.
- 1 can chickpeas, 390 ml
- 2 heaping tbsp tahini
- 1/2 cup flat leaf parsley
- 2 tbsp quick oats
- 2 cloves garlic
- 1/2 onion, yellow or red
- 1 tsp turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp sea salt
- 2 tbsp fresh lemon juice
- 1/4 tsp baking soda
- Preheat the oven to 400 F. Drizzle a baking sheet with olive oil.
- In a food processor or blender, add the onion and garlic. Pulse for 20 seconds or so, until the onion and garlic is finely chopped. Add the parsley and pulse for another 15 seconds to finely chop the parsley. Empty the contents into a large bowl.
- Add the chickpeas and oats into the food processor. Pulse for 15-20 seconds until the mixture is fine crumbles (not a paste). Empty the contents into the bowl with the parsley.
- To the bowl, add the baking soda, spices, salt, lemon juice and tahini. Using a spatula, mix the falafel mix thoroughly to combine everything. Use damp hands to form 12-14 balls and place them on the baking sheet.
- Bake the falafels for 20 minutes, gently turning over half way to brown both sides.
- Enjoy as a buddha bowl with rice and veggies, or stuff into a warm pita.