By Dreena Burton
Falafels are scrumptious, flat out. But most are quite heavy and greasy. Here, I take falafels in a new, fresher, and lighter direction – keeping all the flavor!
- 2 x 398mL cans Earth’s Choice Garbanzo Beans, rinsed and drained
- 1/2 cup flat-leaf parsley leaves, packed
- 1/2 – 3/4 cup fresh cilantro leaves, packed
- 1/2 cup green onions, chopped (mostly white but some green portion)
- 1/4 cup celery, chopped
- 2 Tbsp freshly squeezed lemon juice
- 1/2 tbsp red wine vinegar (or apple cider vinegar)
- 2-3 medium-large cloves garlic (use 3 large if you love a garlicky kick)
- 2 tsp ground cumin
- 1 tsp turmeric
- 1 1/2 tsp ground coriander
- 1 1/4 tsp sea salt
- 1/4 tsp (rounded) freshly ground black pepper
- 1/4 – 1/2 tsp crushed red pepper flakes
- 3/4 cup – 1 cup rolled oats
- 1/3 cup millet, chickpea, or other flour (for dusting patties), seasoned with a pinch of sea salt
- 2-3 tsp Earth’s Choice EVOO (for pan-frying; can use less/more per personal preference)
In a food processor, combine the chickpeas, parsley, cilantro, onion, celery, lemon juice, vinegar, garlic, and spices, and process until the mixture is well incorporated and starting to smooth out, scraping scrape down the sides of the bowl as needed. Then add the oats and pulse a few times to work them in. Refrigerate the mixture for 30 minutes if possible (refrigerating will make it firmer and easier to shape).
Take small scoops of the mixture, 1 1/2 to 2 tablespoons (using a cookie scoop is helpful, but you can use your hands, rinsing when needed to keep the mixture from sticking to your palms) and form into balls. Once finished, place the seasoned millet flour in a bowl. Add the falafel balls to the bowl and lightly toss, then toss a moment in your hand to remove any excess clumping of flour.
Prepare a nonstick skillet over medium or medium-high heat (wipe surface with oil). Place the falafel balls in the pan, flattening them slightly with a spatula, and cook for 6 to 9 minutes on each side, until golden brown and crisped on the outside, working in batches, if needed. Serve with Smoky Tahini Sauce (below). Makes 20-24 patties.
Recipe reprinted from Let Them Eat Vegan by Dreena Burton. For more of Dreena’s recipes, visit www.plantpoweredkitchen.com.