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Chickpea Falafel

By Bevko Vitamins September 13, 2021

Chickpea Falafel

Dinner the Bevko way.  As advocates of clean eating, we try to remove gluten, sugar, and other ingredients from our recipes.  Give our Chickpea Falafel a try and let us know what you think!

Ingredients

  • 2 cups dry chickpeas / garbanzo beans
  • 1 small onion, roughly chopped
  • 1 bunch cilantro, chopped
  • 1 bunch parsley, chopped
  • 3 cloves garlic
  • 2 Tbsp gluten-free flour (quinoa, brown rice, millet)
  • 1 Tbsp cumin
  • 2 tsp ground coriander
  • pinch of ground cardamon
  • 1 tsp sea salt
  • 2 Tbsp coconut oil

For the Sauce:

  • ½ cup tahini
  • 1 tsp ground cumin
  • 2 lemons, juiced
  • ½ bunch cilantro, chopped
  • Season with sea salt to taste

 

Directions

  1. Preheat the oven to 400 F.

  2. In a large bowl, place dried chickpeas, and cover with water 3 inches above the chickpeas. Let the chickpeas soak overnight. Chickpeas will double in size after soaking overnight.

  3. Drain and rinse the chickpeas well. In a food processor, place all ingredients including the chickpeas, onion, parsley, garlic, flour, salt, cumin, coriander, cayenne pepper, cardamom, and coconut oil.

  4. Pulse all ingredients together until the a rough, coarse meal forms. Do not over-process or create a paste. The mixture should be coarse and granular, yet easy to shape without crumbling.

  5. Once mixture reaches desired consistency, pour into a medium bowl, and form into even size balls. Using a tablespoon, form about 2 tablespoons of mixture per falafel. If mixture seems to loose and falls apart, stir in a little bit of flour into the mixture.

  6. Once all falafel balls are formed, place on a lined baking sheet tray, and bake until crisp to the touch, approximately 20-30 minutes. To serve the falafel, place in kale wrap with vegetables such as chopped cucumber, tomato, parsley, and onions. Finally drizzle with creamy tahini sauce.

  7. To make the tahini sauce: Place all ingredients in a food processor, and blend until fully combined.


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