Falafel. A dish I will never ever be sick of. It’s simple to throw together, budget-friendly, and insanely delicious. Everytime. It’s up there with pasta, buddha bowls, and enchiladas as our “go-to” weekday dinners. We always have a can of chickpeas, flour, tahini, and some type of herb (I’m starting to grow my own now- stay tuned!), and really the rest is optional. Adding in spices, playing with textures and oils, it’s all part of the joy in cooking. And they never take more than 20 minutes, which is just perfect for me.
I have a soft spot for falafel thanks to my family. My Papa (grandfather) is from Baghdad, so as you can imagine, I’ve grown up with a rich culinary experience. I was eating grapeleaves and kibbeh at the age of 5, and learning to make it by the age of 10. Pistachios and dates served as our appetizers and baklava was dessert at my grandparents house. Admittedly, falafel, or even hummus were not part of that history.
When I started eating a more vegetarian-laden diet, I mentioned my love of falafel to my Papa and next thing I knew he brought me a to-go container full of 15 of them. Hearty, warm, soft pillowy falafel. Hands down the best I’d ever had. He had a friend (of course), and from then on, he has a container of falafel just for me whenever we get together. It’s absolutely the best.
These falafel were made to be very simple. The simplest. So anyone can and will make them. I’ve noticed lately how complicated recipes are becoming, mine included, and I want to simplify that as best I can. Because when I first began cooking, long ingredient lists and complex cooking methods would have had me running for the hills.
So this recipe gets back to basics. Less than 10 ingredients, and only a food processor + a baking sheet are required. All of the items are ones you have in the pantry, or can easily find at the market. I enjoy these falafel best wrapped up in a large green leaf (collard, chard, etc.) with hummus, chopped tomatoes, and cucumber. They’re also lovely stuffed in a pita, or on top of a bowl of grains, and greens. Maybe drizzled with a bit of tahini sauce. Enjoy! xx Karlie
- 1 15 oz can chickpeas, drained and rinsed
- 3 Tbsp tahini
- 1 cup cilantro (or parsley, mint, or a combination)
- 2 Tbsp flour (I used brown rice flour)
- 2 cloves garlic, minced
- ½ yellow onion, chopped
- 1 tsp turmeric powder
- ½ tsp cumin powder
- ½ lemon, squeezed
- ¼ tsp baking soda
- Salt, to taste
- Pre-heat oven to 400F.
- Add all ingredients to food processor and pulse until combined. Do not over-process or you will make hummus.
- Roll into ~10 balls and place onto a large baking sheet lined with a Silpat or parchment paper.
- Bake for 40 minutes until golden brown and no longer wet.