Falafel Bites


falafel…it’s just fun to say. it’s also a mediterranean classic. traditionally this lil fritter is deep fried, but we use just a bit of oil in the cast iron skillet to heat up these healthy lil nuggets. now…you could go total health-nut and bake them if you want, but they don’t stay as moist inside or get that yummy crisp shell.

speaking of yummy…in or out of a pita, these are best served with hummus and veggies.

– ingredients –

  • 1 (15oz) can chickpeas
  • 2 shallots or small white onion
  • 4 cloves garlic
  • 1 T olive oil
  • 1/3 C chopped fresh cilantro and/or parsley (i used about 1/4 cilantro + 2T parsley)
  • 2 T Teff (or for a more traditional falafel, use sesame seeds)
  • 1 1/2 tsp cumin
  • 1/4 tsp tumeric
  • salt, to taste (about 1/2 tsp)
  • pepper, to taste (about 1/8 tsp)
  • 1/8 tsp cardamon
  • 2 T flour
  • 2tsp flax seed meal
  • juice of 1/2 a lemon, about 2T
  • cooking oil (i used sunflower)

– directions –

  1. drain, rinse, and pat chickpeas dry; thinly dice onion/shallot
  2. heat 1T olive oil over med heat and cook onion/shallot until translucent
  3. meanwhile finely chop garlic, then add to the pan
  4. cook 30 seconds, then remove from heat and allow to cool
  5. in a food processor add all ingredients (except cooking oil) and pulse until it comes together
  6. heat cooking oil in skillet over med high heat and begin to form 1″ balls using two spoons (note: don’t form with your hands as the falafel will become too dense)
  7. carefully place balls into the skillet, flip when browned on the bottom
  8. once you have a crispy brown shell, drain onto a cloth or paper towel
  9. serve with hummus, veggies, maybe even some fresh dill

note: these can be flattened into little patties to0. it makes them a bit easier to stuff into a pita and they cook more quickly. i opt for the patties when my patience level is low and/or hunger level is high.




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