🌱 Ingredients:
For the falafel:
- 1½ cups cooked or canned chickpeas (drained + rinsed)
- 1 cup green peas (fresh or thawed from frozen)
- 2 cloves garlic
- 1 small shallot or ¼ red onion
- ½ cup chopped parsley
- ½ cup chopped cilantro or mint
- 1 tsp ground cumin
- ½ tsp coriander
- ½ tsp baking powder
- Salt + pepper, to taste
- 2–3 tbsp chickpea flour or gluten-free oat flour
- Olive oil or avocado oil for pan-frying
For the herbed yogurt sauce:
- ½ cup plain Greek yogurt or coconut yogurt
- Juice of ½ lemon
- 2 tbsp chopped dill or mint
- 1 tbsp olive oil
- Salt + pepper to taste
- Optional: 1 tsp tahini or a grated garlic clove for extra punch
👩🍳 Instructions:
- Make the falafel mixture:
In a food processor, blend chickpeas, peas, garlic, shallot, herbs, and spices until mostly smooth but slightly textured. Add baking powder and flour, pulse to combine. Chill 15–30 minutes to firm up. - Shape & cook:
Form into small patties or balls (about 1½ tbsp each). Pan-fry in a bit of oil over medium heat until golden and crispy on both sides (about 3–4 minutes per side). Drain on paper towels. - Make the sauce:
Stir all sauce ingredients together in a bowl. Adjust seasoning to taste. - Serve:
Serve falafel warm with the yogurt sauce, wrapped in lettuce or gluten-free flatbread, or over a salad with cucumbers, tomatoes, and pickled onions.
💡 Tips:
- Bake or air-fry the falafel for a lighter version.
- Use leftover falafel in grain bowls, pita sandwiches, or even as burger patties.
- Add a pinch of chili flakes or harissa to the mix for extra heat.
