There’s cookbooks you buy because they’re pretty on instragram, cookbooks you buy because you’re loyal to the author, and then there’s cookbooks that are covered in olive oil and avocado because you use them every week.
“SUPER FRESH” by Ruth Tal (owner of FRESH restaurants) certainly falls in that last category. Talk ’bout a flavour BOMB. The recipes are often long, complicated, and sometimes ask you to bust out a deepfryer or 1 cup of freshly squeezed carrot juice. HOWEVER, all of that effort doesn’t come without payoff with the final delicious product.
Recipes go the extra mile, taking note all of the tricks from Chef Ruth’s kitchen. The result is often a grain bowl/salad dressining/taco/smoothie that’s just as good (and much more satisyfing) than the takeout option.
This herby falafel ball recipe is my take on the SUPER FRESH cookbook rendition – I changed up the herbs, nixed the flour from the recipe and reduced the baking soda to result a tastier-to-me ball.
why It’s delicious
- With over a cup of fresh herbs and fresh garlic, falafel are savoury, flavourful and fresh (no bland balls here).
- Tahini and olive oil in the mixture bring the fat – keeping falafel moist and encouraring a crisp exterior (without frying)
- A boost of spices bring a hit of smokiness and depth of flavour to the balls.
meal prep + make ahead
- Falalfel are the most crisp when consumed fresh out of the oven. However, you could definitly make a big batch and warm in the microwave or oven the next day.
- Add to your meal prep salads for a protein + flavour hit.
- I served the herby falafel balls with cracked wheat, mixed greens, pickled onions, tahini dressing and hot sauce (super delish)
- They would also be great atop a big salad or bowl of rice – sauce is a must though!
- Garlic tahini sauce is a match made in heaven with falafel.
Herby Green Falafel Balls from "SUPER FRESH" Cookbook
- 1 can chickpeas 540 ml, drained
- 2 cloves garlic
- 1.5 cups mixed fresh herbs I used cilantro, basil and dill (use what you have)
- 1/2 cups breadcrumbs
- 1/4 cup tahini
- 2 tbsp olive oil + more for drizzling
- 1/2 tsp baking powder
- 1/2 tsp za'atar optional
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 tsp fine sea salt
- 2 tsp liquid chlorophyll SUPER OPTIONAL - just for super "greenness" for aesthetic purposes
- Preheat your oven to 450 F. Prepare a parchment lined baking sheet. Drizzle with about a tablespoon of oil and spread evenly across the sheet.
- In a medium-large sized food processor, add garlic and herbs. Pulse to mince finely, scraping down the sides of the bowl as needed.
- Add chickpeas into bowl of food processor, and pulse to chop finely (don't overdo it)
- Add everything else! Tahini, spices, oil, breadcrumbs, salt, pepper and baking soda. Pulse 3-6 times, until it starts to look like very rustic cookie dough.
- Scoop everything onto prepared baking sheet. Make sure everything is evenly mixed together. Use your hands if needed.
- Using damp hands or 2 tablespoons, scoop and roll balls that are about 2-inches wide.
- Transfer to the oven and bake for 22-25 min, flipping halfway, until golden and lightly crisp on the outside.
- Serve right away on a salad, grain bowl or as a bite-sized snack. Tahini sauce or hummus manditory!