Preparation 30 mins Cook Time 15 mins Serves 10 to 12 falafel adjust servings
- 400g can chickpeas
- 2 garlic cloves
- 1/2 bunch scallions, chopped through part of the greens
- 1/4 cup fresh flat-leaf parsley
- 1/4 cup fresh cilantro
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon cayenne
- 1/2 teaspoon baking powder
- 1 egg, lightly beaten
- 1/2 cup cooked quinoa
- 2 to 3 tablespoons coconut oil
- Preheat oven to 180°, rinse, and pat dry the chickpeas. Spread out into a single layer on a sheet tray with sides. Bake for 10 minutes, just enough that the chickpeas start to look a bit dry.
- In a food processor, combine garlic, scallions, parsley, cilantro, spices, and baking powder. Pulse until everything is minced. Transfer to a bowl. Place chickpeas in the food processor and pulse until the chickpeas resemble a course meal (but don’t over process). Place in the bowl with the herbs.
- Add the egg and quinoa. Mix until everything is well combined and let rest for 15 minutes.
- To form the patties, scoop out roughly 3 tablespoons worth of the mixture. Form into a ball and press down slightly to form patty. Repeat with remaining mixture.
- Heat 2 tablespoons of coconut oil in a large, heavy-bottom skillet over medium heat. Add as many of the falafel as you can without crowding the pan. Cook for 3 to 4 minutes on one side, flip, and cook for another 3 to 4 minutes. Falafel should be cooked through and crisp on the outside. You don’t want to overcook. Repeat with the remaining falafel, adding the extra tablespoon of coconut oil if needed.
- Served in pocket bread with fresh mix salad tomato and drizzled with Greek yogurt and also can be used as vegetarian burger patties.