Falafel is amazing, but it can take so much time to make if you want to make! Many recipes will encourage using dried garbanzo beans (chickpeas), but today we are going to take a shortcut with quick and easy canned chickpeas.
The other magical thing about this whole food plant-based recipe is that it’s oil free. That's right - these falafel bites are NOT deep fried and yet they're still so simple, healthy, and delicious. Although this recipe makes for a unique appetizer, my favorite way to eat falafel bites is over a salad with tahini dressing and diced cucumber and tomato. Enjoy!
Prep Time: 15 minutes
Cook Time: 8-10 minutes
Servings: 12 patties
1 can of garbanzo beans, rinsed, drained and patted dry
1 large clove of garlic
1 tsp of onion powder
1 TBS of dried parsley
1 TBS of lemon juice
1 tsp of cumin
¼ tsp of coriander
1 tsp of tahini
A dash of sea salt and black pepper
Tahini for dipping
- Blend ingredients together in a food processor until chickpeas look like a crumble
- Pat together into small, dense, 2 inch diameter patties
- Heat in a nonstick pan until one side begins to crisp, and them flip until both sides have browned
- Dip in tahini and enjoy!
Caroline is a plant-based chef, recipe designer, and whole food plant-based nutrition educator, with a Plant-Based Nutrition Certificate from the T. Colin Campbell Center for Nutrition Studies.