Falafel

(Serves 4)

**please note you can either fry or air fry the falafel

To Make The Falafel

2 – 15 oz Cans of Chick Peas (drained, rinsed and dried off)

1 Shallot (about 3 tbsp)

3 Garlic Cloves (halved)

¼ Cup Fresh Parsley 

½ Cup Fresh Cilantro

⅓ Cup Fresh Scallions 

½ Cup Fresh Dill

2 tsp. Cumin

1 tsp. Salt 

⅛ tsp. Red Pepper Flakes 

1 tsp. Paprika

½ Fresh Lemon Juice (about 1 tbsp)

2 tsp. Baking Powder 

3 tbsp. All Purpose Flour 

Olive oil to fry in or olive oil spray if using air fryer 

For The Tahini

1 Small Garlic Clove – Chopped 

1 tsp. Salt 

¾ Cups Organic Tahini Paste

3 Lemons – Juiced 

¼ Cup Cold Water 

1 Cup Chopped Fresh Parsley

For The Falafel Bowl

You can use ingredients of your choice. I used mixed greens, red peppers, chick peas, cucumbers, red onion and celery. 

Add a tablespoon of olive oil to a frying pan and heat up on a low flame. Sauté the shallots and the garlic until tender and cool. Set aside.  

 

In a food processor add the parsley, cilantro, scallions, dill, cumin, salt, red pepper flakes, paprika and lemon juice. Process for about a minute until we’ll blended. Add the chick peas, shallots and garlic and pulse about 4 times. Sprinkle in the baking powder and flour and pulse another 4 times. Refrigerate the mixture for about 30 minutes. Remove from refrigerator and form small balls, about the size of a golf ball. At this point you can fry in olive oil on medium heat. Once golden brown remove from the oil and place on a piece of paper towel to remove an excess oil. Or you can air fry. If you do this spray well with olive oil spray and put in air fryer. Cook at 350 degrees for 14 minutes. 

 

To make the tahini in a food processor combine the garlic, salt, tahini paste, lemon juice and cold water.  Blend well. Remove from the processor and add the chopped parsley. 

To serve put the bowl ingredients of your choice into a bowl. You can add a dressing of choice to your greens as well. Add a few of the falafel and top with the tahini. 

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