- 2 cups dry garbanzo beans, soaked in water 10-24 hours (makes about 4 cups soaked) see notes
- 1 cup Chopped Cilantro (tender stems ok, or use a mix of parsley and cilantro)
- 1 cup onion, rough chopped
- 4 garlic cloves
- 1 large jalapeño rough chopped
- 1 tablespoon olive oil
- 2 Tablespoons Coriander
- 2 Tablespoons Cumin
- 2 tsp baking soda
- 1 ¼ tsp kosher salt
Bowl options ( Not imperative- just to give you ideas)
- Quinoa ( like this Everyday Quinoa Recipe)
- simple roasted veggies
- greens – baby arugula, baby spinach or kale, etc…
- sliced cucumbers
- cherry tomatoes
- grated carrot, grated beets, sliced turnips or sliced radishes
- Everyday Tahini Dressing or Zhoug Yogurt (or both)
- Pickled Onions or Pickled Turnips (something pickled or fermented is nice, even kraut)
- Micro greens and fresh herbs ( cilantro, parsley or mint)
Place dry chickpeas in a big bowl and cover with 4-5 inches of water and let soak on the counter 10 – 24 hours
Preheat the oven to 375F
Place chickpeas in a strainer and drain them really well. Pat them dry with a kitchen or paper towel.
Place the cilantro, onion, jalapeño and garlic in a food processor and pulse repeatedly until uniformly chopped, like 20 times, at least. Add 4 cups of well-drained, soaked garbanzo beans, oil, cumin, coriander, salt and the baking soda. Blend again, until very well combined, scraping down sides if necessary. You want it to be blended well, like a coarse paste, but not as smooth as hummus. Some texture is good!
Grease the bottom of a parchment-lined baking sheet with spray olive oil, or brush with olive oil. Form falafels into ping-pong or golfball-sized balls (a slight oval shape is nice). If it feels sticky, use wet hands. Place on the greased parchment. Once all the balls are formed, using wet palms, flatten just a little, so they are about a 1 -1 ½ inch thick. Spray or brush the tops with olive oil. Bake 15 minutes, then carefully flip using a metal spatula. Continue baking another 12-15 minutes until golden and slightly crispy.
Assemble the bowls. I usually start with quinoa, then build upward with greens, veggies, falafels, sauces, pickled things and microgreens and herbs on the top. If packing to take away with you, perhaps keep sauces separate.
Sometimes I’ll add a lemon wedge and/or hot sauce.
***Please do not use canned or cooked chickpeas here- it just will not work here! Chickpeas must be raw, dry chickpeas soaked in water until plump, but uncooked!
Make doubly sure the soaked chic peas are drained really well before blending. If they are too wet, they may not stick together. Use only 4 cups.
To freeze falafels, carefully place cooled falafels in a ziplock bag in a single layer. (Or place on a sheet pan, freeze, then zip lock) Reheat in a microwave or toaster oven. I usually wrap in foil for the first 10-15 minutes in the oven, then open the foil to let them crisp up a bit.
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