A quick note about this recipe is you’ll need to refrigerate the falafel ‘dough’ or mixture for at least an hour before you cook in a pan. It is a recipe that requires a bit of prep ahead of time, but the mixture is easy to make and the falafel comes together very quickly once it has been refrigerated.
If you don't think of plant-based food as comfort food, get ready for this falafel to change your mind. It’s the perfect recipe for anyone who has a hard time not eating meat at every dinner. It's comforting, fresh, gluten free and vegan. I've tried multiple falafel recipes and finally perfected one that includes two cups of fresh herbs and canned chickpeas because they make it so much easier. This recipe is perfect for making ahead as the falafel "dough" needs to be refrigerated for at least an hour. Served alongside rice and salad or all wrapped up in a tortilla or pita bread, it really is a filling and fun meal. The falafel makes a great snack and perfect leftovers on its own. No matter how you eat it, you can’t go wrong.
Yield: 4 servings of falafel and green salad
Cooking time: 45 minutes (including cooking rice) + 1 hour for refrigeration
Ingredients
1 can (15 oz) chickpeas
1/3 cup chickpea flour
3 tsp lemon juice, divided
1 Tbsp water
1 cup packed cilantro
1 cup packed parsley
1 shallot roughly chopped
3 peeled garlic cloves
1 and ½ tsp salt, divided
1 tsp pepper
1 tsp chili powder (you can adjust based on your spice preference)
1 cup brown rice, uncooked
1 bunch green lettuce, washed, dried and torn into ~1 inch pieces
1 cup cucumber, diced
½ cup tomato, diced
½ cup red onion, diced
½ cup kalamata olives, halved
2 Tbsp olive oil
2 tsp balsamic vinegar
2 tsp dijon mustard
½ tsp italian seasoning
1 tsp neutral cooking oil
Optional for serving: hummus, tortilla or pita bread to serve as a wrap
Directions
In a food processor or blender, add chickpeas, chickpea flour, 2 tsps lemon juice and 1 Tbsp of water and blend until smooth. Remove the stems from the cilantro and parsley leaves. Add the cilantro, parsley, roughly chopped shallot, garlic cloves, 1 tsp salt, pepper and chili powder to the food processor and blend. You may need to pause during blending to scrape down the sides of the food processor or blender. Blend until fully combined and then refrigerate for one hour or up to one day.
Once your falafel mixture is in the refrigerator, cook the brown rice per package instructions.
While the rice cooks, prepare your salad by combining lettuce, cucumber, tomato, red onion and kalamata olives in a large salad bowl. In a small bowl, combine olive oil, vinegar, dijon mustard, italian seasoning and ½ tsp of salt in a small bowl and mix to combine. Add the dressing to the salad and toss just before eating.
Once the falafel mixture has been in the refrigerator for one hour or longer, heat a large frying pan over medium-low heat. Once headed, add ~1 tsp of oil to the pan. Using a large spoon or ice cream scoop, spoon a small amount of the falafel mixture onto the frying pan and press down slightly on top of the ball in order to flatten and allow the falafel to cook through. Depending on the size of your pan, you can cook multiple falafels at a time, making sure they do not touch while in the pan. Continue to cook over medium-low heat for 20 minutes turning halfway through.
Serve alongside brown rice, salad and hummus or combine everything in a tortilla or pita bread to serve as a wrap.
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