As we are rolling into March and the days are finally getting longer and warmer, I’ve been re-evaluating and fine-tuning my daily routine. My personality is the type that has to plan, research, and think about things in depth before doing and committing to them, so needless to say it can take me some time to adjust to new routines.
One of my main goals is to commit to three healthy meals a day. Not that I was eating junk for breakfast and lunch, but I wanted to make those meals more meaningful and thought out, just like I do for dinner every day. Although it requires some extra meal-prep, I know I can find the time it takes. One of the benefits of being slow-to-change is that often times the little tweaks and changes I make are permanent!
This falafel recipe is super easy to make with some basic pantry ingredients. You can make a large batch and freeze them, making the time you take to meal-prep really worth it! I’ve also included the tahini dipping sauce recipe at the bottom. Drop a comment if you try this one out!
Makes 8-10 falafel patties
- 2 cans chickpeas
- 1/2 medium red onion
- 1 bunch fresh parsley
- 1 bunch fresh cilantro
- 2 cloves garlic
- 1/4 cup filtered water
- 2 tsp dried cumin
- 2 tsp dried coriander
- 2 tsp salt
- 2 tsp baking powder
- 1/2 cup all-purpose flour
- canola oil, for frying
- 1/2 cup tahini
- 1/2 cup filtered water
- juice from 1/2 lemon
- 1/2 tsp salt
Prep: Drain and rinse the chickpeas. Set aside and let dry out (I leave them in the colander) for 4-6 hours. This will make the mixture a little drier later on.
Directions: Roughly chop up the red onion and fresh herbs. In a food processor on high, add the red onion, parsley, cilantro, and garlic, scraping down the sides as needed. Next add in your chickpeas and up to 1/4 cup filtered water, as needed, if the mixture is too dry.
With a spatula, scoop the mixture into a mixing bowl and add in the salt, dried cumin, coriander, and baking powder. Finally fold in the flour, a couple tablespoons at a time, until fully mixed in.
In a large frying pan, pour in canola oil (about 1-2 inches deep) and heat over medium-high. Form falafel patties as large or small as you like. I make mine about 2 inches round and flatten them to the level of the oil so they fry completely. Fry on either side (for this large size) about 5 minutes, or until browned and crispy.
Tahini Dipping Sauce: In a bowl, whisk together remaining ingredients (tahini, water, lemon juice, salt). Store covered in the refrigerator up to a week.
To see a quick tutorial video of how to make this recipe and for all things good, check out my Instagram page @fundamentallygoodvegan