This recipe was inspired by the 6 lb can of chickpeas my roommate brought home from Cosco! Don’t be intimidated by all the ingredients. There is actually very little manual labor involved. Use this recipe as a guideline and modify it to suit your taste (or whatever ingredients you have on hand). I like my falafels spicy & garlicky with bold flavors—so that’s what this recipe delivers! Have fun and enjoy! Note: Recipe yields 4 servings!
- 3 medium beets, peeled and cut into chunks
- Olive Oil
- Salt & Pepper
- Tip: While the beets are roasting, begin preparing the patties and dressing!
- Preheat oven to 375 degrees Fahrenheit
- Slice beets in 1/2 inch thick chunks
- Tip: When you slice your beets make sure you’re consistent. Otherwise you will end up with a combo of overcooked and undercooked beets!
- Spray a baking sheet with a non-stick spray
- Arrange beets on baking sheet
- Drizzle with olive oil and season with salt and pepper
- Roast for 20-25 minutes, or until soft
Falafels & Fixings
- 4 cups chickpeas
- 1/4-1/2 cups flour
- 1 cup soy yogurt
- 1/4 cup hummus
- 1 apple, thinly sliced
- 4 scallions
- 1 small white onion, chopped
- 3 cloves garlic, chopped
- 1 cup fresh parsley
- 1 cup chopped fresh cilantro
- 1/4 cup fresh mint, chopped
- 1 tbs ground cumin
- 1 tbs ground coriander
- 1 tsp cayenne pepper
- 1/2 tsp ground tumeric
- Juice of 1/2 lemon
- Salt & Pepper
- Red cabbage, chopped
- Hot sauce to taste
- Parsley & sesame seeds to taste
- Olive Oil
- 4-8 Tortillas (depending on how many patties you serve in each tortilla)
- Note: This recipe yields about 10 patties. I recommend serving each tortilla with 2 falafels.
- Combine soy yogurt, hummus, mint, 1 tbs pepper, and a pinch of salt in a small bowl and mix well
- Refrigerate while making falafels
- Chop garlic, onion, scallions, parsley, and cilantro
- Combine chickpeas, scallions, onion, garlic, parsley, cilantro, cumin, coriander, cayenne pepper, tumeric and 1 1/2 tbs pepper & 1 1/2 tsp salt in a food processor and blend until mixed
- Tip: Be careful not to over-mix. You want a course rather a than a creamy texture. It should not resemble hummus
- Pour blended ingredients into a medium bowl
- Mix in flour, lemon juice, and hot sauce to taste
- Tip: Do any remaining mixing with your hands or a wooden spoon to avoid over-mixing!
- Form into patties about the size of your pinky (recipe should yield ~10 patties)
- Tip: If your patties are crumbling, add more flour!
- Heat 1/4 inch of olive oil in a non-stick pan over medium heat
- Pan fry patties in olive oil ~2 minutes per side, or until golden brown
- Tip: You can freeze your falafel patties and store them until you are ready to cook. You don’t even have to thaw them before cooking!
PUT IT TOGETHER!
- Finely chop red cabbage
- Thinly slice apple
- Chop up roasted beets
- Warm tortilla in a microwave or toaster
- Arrange two patties, beets, apple, and cabbage on tortilla & drizzle with yogurt sauce
- Top with parsley and/or sesame seeds
- Eat up and enjoy!
- Chickpeas are a great source of protein for vegans. (This recipe contains 13 g of protein per serving!) They’re also a great source of fiber!
- Falafels are loaded with calcium, iron, magnesium, potassium, zinc, folate, vitamin C, and vitamin B6!