We love eating falafels anytime of the day with homemade hummus. Often falafels served in restaurants are deep fried; which I find to be so greasy and heavy. You will find this recipe to be very fresh and healthy, yet light. The key is to pan fry the patties instead of deep frying. The limited use of oil coupled with fresh ingredients like parsley and collard greens combine to make this falafel a winner. I hope you love it as much as we do!
Servings: 4, Makes-12 falafels
- 2 cups chickpeas cooked and drained
- 4 collard greens chopped
- 3 garlic cloves
- 2 tbsp tahini
- 3/4 tsp salt
- 2 tbsp lemon juice
- 3 tbsp oat flour
- 2 tbsp chopped parsley
- 3-4 tbsp olive oil
- Wash and soak the dry chickpeas overnight. Next day, change the water and cook the beans with 3-4 cups of fresh water until they are tender. Let it cool prior to utilizing in recipe.
- Put all the ingredients in the sequence mentioned above except the oat flour in the food processor. Pulse it a few times until everything is finely chopped.
- Make sure the batter doesn't get over mixed in the food processor; otherwise it will be too thin.
- Take the batter out in a bowl, mix the oat flour in it. If the batter is still wet, add 1-2 tbsp more oat flour.
- Salt and lemon juice can be added if more is needed for taste.
- Make small falafel balls out of the batter (see picture for size).
- Take 2 tbsp olive oil in a non-stick pan, add the falafel patties and cook on both sides until crisp on medium heat.
- Remove them on a plate and enjoy with hummus or as a part of a falafel wrap.