Deliciously Dreamy Vegan Falafel
Ever since I discovered hummus several years ago, I’ve never looked back. I’m actually surprised I haven’t turned into a chickpea by now because there is rarely a day that goes by that I don’t have it in some form. If you know me, you know I love hummus. You would know that there IS going to be a hummus bar at my wedding despite how whoever I marry feels about it. Ha!
I don’t discriminate either – regular, lemon, garlic, beet, homemade, store bought, DIZENGOFF – just make it extra creamy and give me some pita and carrots and I am one happy girl. I just love the stuff.
So I know what you’re thinking. I’m going to share a delicious hummus recipe with you. Well, I am – but not just yet. Soon I promise.
There is a reason why I love hummus so much and it all comes down to my love for the wonderful legume, chickpeas. They are probably one of the most versatile and inexpensive foods so expect to see tons of delicious recipes surfacing on this blog centered around these little sources of protein.
I knew I wanted to make a healthier version of one of my favorite things to order at any Middle Eastern restaurant, falafel, which is of course made with chickpeas. And although I absolutely love the deep fried version, it doesn’t always make me feel the best.
I played around with a few recipes until I found one that is so incredibly delicious and so incredibly simple. AND you can still get that crunchy authentic crust-like outside if you cook them on the stove top. Put these in a pita (with hummus spread inside), put them on top of zoodles (with hummus mixed in), eat them on a salad (topped with hummus). You get it. You will FALALALALAAA FALL in love with them. Promise.
- 2½ cups canned chickpeas, drained.
- ½ cup oat flour (certified gluten-free if GF, blend oats in blender until flour consistency)
- ½ small white onion
- 2 tsp. minced garlic
- ¼ cup chopped scallion
- 2 tbsp. olive oil (divided)
- 1 tsp. cumin
- 1 tsp. tumeric
- Preheat oven to 350 F
- Place all ingredients in food processor and blend until combined. Desired consistency is similar to dough.
- Chill in fridge for 30 minutes or so
- Form approx. ¼ cup dough into disc shape
- Heat large skillet with 1 tbsp. olive oil and pan fry falafel on each side for 3 min
- Place on baking sheet lined with parchment paper
- Bake at 350 for 12 minutes