Chickpea-filled falafels are an amazing source of antioxidants and dietary fiber, phosphorus, and protein. Not only are they simple to make, but they also freeze really well. Serve with some tzatziki sauce, on a pita, in a lettuce wrap, or on a salad.
- 1.5 cups or 1 15-oz can chickpeas, drained and rinsed
- ½ cup white onion, finely diced
- 1 cup fresh parsley (lightly packed)
- 1 cup fresh cilantro (lightly packed)
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon coriander
- 2 teaspoon cumin
- 2 teaspoon baking powder
- 2 tablespoon ground flaxseed
- 1 tablespoon oil (optional, for coating your pan)
- 1 package of silken tofu
- 2 tablespoons lemon juice
- 1 tablespoon dill weed
- 1 tablespoon tamari
- Dash of black pepper
- Dash of paprika
- 1 teaspoon maple syrup
- 1 tablespoon nutritional yeast
- 2 tablespoons fresh parsley
- 1/3 cup pickles, finely diced
- Preheat oven to 400 degrees F.
- Add chickpeas, onions, parsley and cilantro to your food processor. Process until well combined (but still chunky).
- Add salt, pepper, garlic powder, coriander, cumin, baking powder and flaxseed. Process until well mixed and fine. (mixture will ball up in the processor).
- Oil a large baking sheet with oil (olive, sesame, or coconut). Or use parchment paper if avoiding oil.
- Roll about 2 tablespoons of falafel mixture into balls and then flatten into discs and place on baking sheet evenly spaced.