Homemade Falafel Recipe
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Print Recipe Servings 17 falafels
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Ingredients
- 4½ cups (670 g) cooked chickpeas
- 1 medium (90 g) onion
- 4 cloves garlic
- 1 bunch fresh parsley
- 1 lemon squeezed (3 tbsp lemon juice)
- ½ cup (50 g) ground flaxseed
- 2½ tsp cumin
- 1½ tsp coriander
- 1½ tsp salt
- 1 tsp black pepper
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Instructions
- Preheat the oven to 350°F (180°C).
- Place all ingredients for the falafel recipe in a food processor. If your food processor is small you'll need to work in batches. Pulse for a few minutes. You may need to scrape down the sides from time to time. Do this until the mixture is roughly chopped. Don't over mix as you will make hummus.
- Take about one full tablespoon of the chickpea mixture and shape it into round disks. Place them on a baking sheet lined with parchment paper.
- Bake for about 15 mins.
- Serve hot with this easy 5-minute vegan Walnut Falafel Sauce.
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Notes
- If you use dry chickpeas, soak about 1⅔ cups (330 g) in plenty of water for 12 hours.
- I always grind whole flax seeds in a blender. Then, keep them in a glass jar in the fridge for longer without becoming rancid.
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