EASY CHICKPEA FALAFEL

12-14 falafels, 10-minute cook time, 1 hour set time

INGREDIENTS

• 1 3/4 cups cooked chickpeas (1 15oz can or jar. Preferably use a jar if buying precooked)

• 2 green onion, chopped

• 2-3 tbsp fresh cilantro or parsley, chopped

• 2-3 tbsp fresh dill or mint, chopped

• 2-3 tbsp fresh basil, chopped 

• 4 tbsp flour (I used brown rice flour, you can use whatever all-purpose flour you have handy)

• 2 tbsp sesame seeds (preferably toasted)

• 1 tsp salt

• 1/2 tsp cumin, freshly ground

• 1/4 tsp cardamom, freshly ground 

• Dash of cinnamon powder

• Pinch asafetida powder

• 1/4 cup breadcrumbs (regular or gluten-free)

• 1-3 tbsp ghee or avocado oil (for pan-frying, start with 1 tbsp, add more if needed)

• Fresh lemon or lime juice for serving

• Tahini lime sauce for serving (optional, but I think all falafels do better with a sauce :))
  

DIRECTIONS

1. Add all ingredients except the breadcrumbs and ghee/oil to a blender or food processor and blend until combined and a squeezable dough forms. You may need to blend, then scrape down the sides, and blend again so that all ingredients combine together. 

2. Form into balls (best to flatten the sides a bit so the falafel is able to brown evenly on the sides when you pan-fry them).

3. Roll them in the breadcrumbs, place on a plate/ container, and place in the freezer, covered, for 1 hour. In the meantime, prepare the sauce if using!

4. Then heat the ghee in a medium saucepan over medium heat. Once the ghee is hot, add the falafels and allow to brown in the hot oil for 4 to 5 minutes on each side.

5. Add to a plate lined with paper towel to catch any extra oil and spritz with fresh lemon juice before serving. Enjoy!

#kapha #pitta #summer #spring #kidfriendly

Notes

• I hesitated to add this recipe in September - right when fall begins because falafels and chickpeas can be drying, which isn't great to pair with the dry air approaching. But, I am adding them anyways, because they are quick, easy, nourishing, delicious, and great for both kaphas and pittas. Plus, they can be great for kids/ back to school since they have a handheld shape. Their drying nature can be off-set by pairing them with a sauce - like the tahini lime sauce suggested - but regardless, I would recommend these IN MODERATION FOR VATA :).

• The fresh herbs listed can be altered depending on what is in season in your area.

• The spices such as freshly ground cumin, cardamom, and asafoetida are important to offset the gas-forming nature of chickpeas. So you can enjoy them, without bloating.