The Best Falafel I've Made

Name: The Best Falafel I've Made
Ingredients: 250 grams dried chickpeas; 2 tablespoons fresh cilantro; 2 tablespoons fresh parsley; 1 tablespoon ground cumin; 2 tablespoons tahini; 1 teaspoon ground coriander (optional); 1 tablespoon baking soda; 2 fresh garlic cloves, germ removed; 2 tablespoons lemon juice; 1 teaspoon sweet paprika; 1/2 onion; 1 teaspoon salt and pepper; 400 grams unsweetened plain soy yogurt *for the sauce; 1 cucumber *for the sauce; 3/4 cup fresh mint *for the sauce; 1/2 lemon, juiced *for the sauce; 1 teaspoon salt and pepper *for the sauce; 2 tablespoons extra virgin olive oil *for the sauce; 1 garlic clove, germ removed *for the sauce

Be Veggie, Be Happy @cook_4088146

Ibiza

This is a recipe I love because it's very easy to make and absolutely delicious. It's also a quick meal, 100% plant-based, gluten-free, yeast-free, and flour-free. If we avoid frying it, we can make a healthier version of this fast food. FAST FOOD becomes FAST GOOD.

It's also a low-cost recipe. With a jar of cooked chickpeas, we can make about 20 falafel pieces, making it a meal for 4 people.

Here are some tips to make our falafel the best you've ever tried and the easiest to prepare. One tip is not to over-process the ingredients; they should be slightly chunky to make it easier to form the balls and then shape them into croquettes or flattened balls. If we over-process, it becomes difficult, and we might need to add breadcrumbs or chickpea flour to dry the mixture.
The longer we let the mixture rest, the fluffier it will be. But an hour of resting is enough for the baking soda (a substitute for yeast) to work.

In the classic Arabic recipe, the croquettes are fried in hot oil, but here we've adapted the recipe to a healthier option by using the oven instead of frying. They turn out very tasty and fluffy, without using oil, and our kitchen won't smell like frying but rather a delicious falafel aroma coming from the oven. It's easier for us since we only need to

It's also a low-cost recipe. With a jar of cooked chickpeas, we can make about 20 falafel pieces, making it a meal for 4 people.

Be Veggie, Be Happy @cook_4088146

Ibiza

It's also a low-cost recipe. With a jar of cooked chickpeas, we can make about 20 falafel pieces, making it a meal for 4 people.

Saved

Ingredients

250 gramsdried chickpeas
2 tablespoonsfresh cilantro
2 tablespoonsfresh parsley
1 tablespoonground cumin
2 tablespoonstahini
1 teaspoonground coriander (optional)
1 tablespoonbaking soda
2fresh garlic cloves, germ removed
2 tablespoonslemon juice
1 teaspoonsweet paprika
1/2onion
1 teaspoonsalt and pepper
400 gramsunsweetened plain soy yogurt *for the sauce
1cucumber *for the sauce
3/4 cupfresh mint *for the sauce
1/2lemon, juiced *for the sauce
1 teaspoonsalt and pepper *for the sauce
2 tablespoonsextra virgin olive oil *for the sauce
1garlic clove, germ removed *for the sauce

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Steps

1

Soak the chickpeas in plenty of water overnight (8-10 hours).
2

Using a food processor, blend the chickpeas with the chopped cilantro and parsley, garlic cloves without the germ, spices, and chopped onion. Blend in intervals so the mixture remains slightly chunky; otherwise, the balls won't form well. Finally, add the baking soda and stir again.
3

Let the mixture rest in a covered glass bowl for about 30 minutes to an hour. The longer it rests, the better.
4

Line a baking sheet with parchment paper and form balls with the mixture, flattening them slightly to shape them into falafel. Preheat the oven to 350-375°F (180-190°C).
5

Once all the falafel balls are formed, leaving some space between them as they will expand slightly, place the tray in the oven and bake for about 15 minutes. Then, turn them over and bake for another 10 minutes.
6

While the falafel is baking, prepare a simple yogurt sauce to accompany them. In a blender, mix the yogurt, peeled and chopped cucumber, chopped mint, lemon juice, and salt and pepper to taste. Blend well until you achieve a sauce consistency, or leave some cucumber and mint pieces if you prefer. Chill in the refrigerator while the falafel finishes baking.
7

Serve the falafel on a plate with the yogurt sauce, or serve them in pita bread with slices of tomato, onion, chopped lettuce, and plenty of yogurt sauce.