Who doesn’t love falafels?? A plant-based vegan protein-packed food that is ever so delicious. Whether it is in sandwiches or salad toppings or cooked in sauce, falafels are versatile and very easy to make at home.
Did you know Chickpeas are the oldest consumed crop in the world? Besides the historical fact, they do help keep you full and balance your blood sugar levels. Add spinach and fresh herbs to that and you are looking at a nutrient loaded food that is so good for your body.
I was experimenting with a healthier version that is not deep fried and these turned out amazing.
A nutrient and power packed versatile food .
- 2 cups of dried garbanzo beans
- 1 cup of chopped cilantro and parsley
- 1 packed cup of fresh baby spinach
- 1 cup chopped green onions
- 5-7 cloves of garlic
- 1 whole jalapeno pepper
- 1/2 cup chopped mint
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp Himalayan salt ( adjust to taste)
- 2 tbsp baking powder
- 1-2 tbsp toasted sesame seeds
- 1/2 cup olive oil
- 2 tbsp roasted sesame seeds
- Grapeseed oil for frying
- Soak the garbanzo overnight in 1 tbsp of baking powder
- Rinse when ready to make and set aside
- In a food processor add the soaked garbanzo with the rest of the ingredients except for the sesame seeds and process into a paste.
- The olive oil should be enough to hold the dough together ( if the dough is too soft you can add some chickpea flour to bind it)
- Roll into balls add the sesame seeds to coat.
- Let the balls chill in the fridge for 30 mins.
- You can deep fry these but I use a cast iron pancake pan (Takoyaki Pan) to fry these to keep it healthier.
- Serve with a tahini garlic sauce or a yogurt mint sauce.
Joining the Fiesta Friday party with cohost Jhuls @ The Not So Creative Cook.