Delightful Vegan Egyptian Falafel Recipe

Allergens

None

Ingredients

• 2 cups chickpeas, cooked and drained
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1/2 cup fresh parsley, chopped
• 1/4 cup cilantro, chopped
• 1/4 cup almond flour
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• For the tahini sauce:
• 1/2 cup tahini paste
• 1/4 cup lemon juice
• 1/4 cup water
• 1 garlic clove, minced
• Salt to taste

Instructions

1. In a food processor, combine chickpeas, onion, garlic, parsley, and cilantro. Pulse until the mixture forms a rough paste.
2. Add almond flour, olive oil, cumin, paprika, salt, black pepper, coriander, and cinnamon. Process until well combined and the dough forms a ball.
3. Cover and refrigerate for 1 hour.
4. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
5. Shape the dough into small, round falafel patties and place them on the prepared baking sheet.
6. Bake for 25 30 minutes, or until golden brown and crispy on the outside.
7. In the meantime, prepare the tahini sauce by whisking together the tahini paste, lemon juice, water, garlic, and salt. Adjust seasonings to taste.
8. Serve falafels warm with a dollop of tahini sauce on the side.

Chef’s Insight

To ensure the falafels are crispy on the outside and tender on the inside, be sure not to overmix the dough.

Notes

This recipe can be easily doubled to serve a larger crowd.