Heather’s Falafels
By Heather McDougall
Serves: 6
Prep Time: 15 min
Cook Time: 14 min
Ingredients
2 Cups
Dried Chickpeas/Garbanzo beans: Overnight Soak (8-12 hours) or Quick Soak method for beans (1 hour 15 minutes)
DO NOT SUBSTITUTE CANNED BEANS, THEY WILL NOT WORK IN THIS RECIPE
1
Small white onion, roughly chopped
1/4 Cup
Kale or parsley, chopped
3-5 Cloves
Garlic, chopped
1/4 Cup
Flour
2 Tbsp
Freshly squeezed lemon juice
1 3/4 Tsp
Salt (optional)
2 Tsp
Cumin
1/4 Tsp
Paprika
Directions
Soak the beans in cold water overnight. If you are in a hurry you may use the Quick Soak method by placing the beans in a medium pan and cover with cold water. Bring to a boil and boil for one minute. Cover, turn off heat and let soak for at least 1 hour.
Preheat the oven to 350 degrees.
Once the beans have doubled in size, they are ready to use. Drain, rinse and add the beans to your food processor, along with all of the other ingredients. Puree until the mixture is a diced consistency. You do not want it too mixed, like hummus, or the falafels will be heavy. If you don’t mix them enough, the falafels won’t stick together.
Form into small patties and place on a baking sheet lined with parchment paper. I like to scoop these out with an ice cream scooper and then flatten with my hand. Bake for 8 minutes, flip and bake 6 minutes more.
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