Falafels, traveling vegans’ salvation food. I remember stuffing my face at Maoz Falafel when first time in Barcelona as a poor student. But when making falafels in my own kitchen without a deep fryer, they tend to come out slightly dry. With this recipe, the patties come out perfectly, green and moist, full of flavor.
This is a lazy ass recipe, there’s not even peeling or chopping of onion or garlic, as I added those in a powdered form. Feel free to use fresh ones if you wish.
You can serve these green falafels in a pita, with a salad, on a toast, with a rice and veggie bowl… However you want! This time I just dipped them into a cashew cream spiced with cilantro, lemon, and some nutritional yeast. Yum!
- 1 cup frozen peas
- 1 cup chickpeas
- 4 tbsp chickpea flour
- 1/2 cup parsley
- 1/2 cup cilantro
- 1 tsp onion powder
- 1 tsp garlic powder
- salt & pepper to taste
- coconut oil for the pan or any oil of your choice
Throw everything in a food processor (or blender) and mix well, but avoid making a too smooth paste.
Heat the pan with oil and bake the falafels both sides about 3 to 5 minutes, until slightly crisp and browned.
Enjoy in a pita, burger, with a salad, rice bowl... Your choice!