I used to think baking falafels was time consuming and a
tad-overwhelming. Turns out that I couldn't have been more wrong. These
falafels are simple to make, tossing all the ingredients in your food
processor, then rolling into balls and sticking in the oven. The base consists
of canned chickpeas and oats. And then I've added some herbs and spices to
flavour. I think you're gonna love them!
INGREDIENTS
- 1/4 cup gluten-free large flake oats
- 1/2 cup fresh parsley
- 6 cloves garlic
- 1 small onion
- 1 large can (400g) chickpeas (strained and rinsed)
- 2 tbsp nutritional yeast
- 2 tbsp tahini
- 1/2 lemon, juiced
- 1 tbsp extra virgin olive oil
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp ground cardamom
- 1/2 tsp sea salt
- 1/4 tsp pepper
- pinch cayenne pepper, or to taste
- 2 tbsp extra virgin olive oil (for painting)
For the Citrus Tahini Dressing
- 4 tbsp tahini
- 2 lemons, juiced
- pinch salt
- filtered water, to thin (I used 2-3 tbsp)
To make falafel wraps you'll also need: (makes 6)
- 6 whole-grain tortilla wraps
- 125 g mixed greens, of choice (approx. 2 large handfuls)
- 200 g purple cabbage, thinly sliced (approx. 2 large handfuls)
- 1/2 cucumber, thinly sliced
- 2 avocados, thinly sliced
INSTRUCTIONS
- In your food processor add oats, pulse into a flour-like substance. Remove from food processor and place to the side.
- Next add parsley, garlic and onion to food processor. Pulse until finely chopped. Then add oat flour, chickpeas, nutritional yeast, tahini, lemon juice, olive oil, cumin, coriander, cardamom, sea salt, pepper and a pinch cayenne pepper. Pulse until it becomes a crumbly dough-like texture. (You might have to pulse ingredients first to combine, then remove 1/2 the blend and pulse in smaller batches. I did it in 2 batches and it was much easier for my food processor).
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Full Instructions : Click Here
