Easy falafel recipe
Delicious Middle Eastern dish made from ground chickpeas
Servings: 4
Calories: 82kcal
Ingredients
For the falafels:
- 250 g dried chickpeas soaked and dried (don't use canned!)
- 1 tablespoon olive oil
- 2 green onions green parts only, finely chopped
- ¼ cup fresh parsley chopped
- ¼ cup fresh cilantro chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon baking powder gets falafel fluffier and moist inside
- salt and pepper to taste
For the tahini sauce:
- ¼ cup tahini for low FODMAP, ensure no garlic or onion added
- 2 tablespoons water
- 2 tablespoons lemon juice
- salt to taste
Instructions
- Begin by taking the chickpeas and immersing them in a spacious bowl, covering them generously with cold water. Allow the chickpeas to soak overnight.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Once the soaking time has passed, ensure the chickpeas are thoroughly drained. Transfer to a food processor along with the rest of the falafel ingredients. Pulse the chickpeas until they are finely chopped but not pureed.
- Transfer to a large bowl. Season with salt and pepper to taste. Mix everything together until well combined.
- Shape the mixture into small balls or patties and place them on the prepared baking sheet.
- Lightly brush each falafel with olive oil to help them brown.
- Bake the falafel in the preheated oven for about 15-20 minutes, flipping them halfway through, until they are golden brown and crispy.
- While the falafels are baking, prepare the tahini sauce. In a small bowl, whisk together the tahini, lemon juice, water and a pinch of salt. Adjust the consistency by adding more water if needed.
- Once baked, remove the falafel from the oven and let them cool slightly. Serve with your tahini sauce.
Notes
Carbohydrates:8g; Protein:2g; Fat:3g; Saturated Fat:3g; Sodium:154mg; Fiber:1g