Ingredients

The following ingredients have 19 Servings
  • 1 cup dry/uncooked chickpeas (soaked overnight. (Do NOT use canned))
  • 1 cup cilantro or parsley (roughly chopped and loosely packed)
  • 1 yellow onion (roughly chopped)
  • 4 tbsp lemon juice (approx 1 large lemon)
  • 2 tbsp olive oil
  • 1 teaspoon dried basil
  • 2 teaspoon garlic powder
  • 1.5 teaspoon cumin
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • whole wheat pita (gluten free if needed)
  • tomato
  • cucumber
  • red onion
  • fresh cilantro, parsley or dill
  • tahini

Instruction

  • Line a baking tray with parchment and preheat your oven to 400 degrees F.
  • Drain chickpeas well and add to your food processor along with all remaining ingredients. Process until crumbly but not pureed. Do not over process.
  • Form the mixture into small (1-1.5") balls, squeezing out excess moisture with your hands, then flatten slightly and shape into patty/nugget shape. Place on prepared baking sheet.
  • Bake for 15 minutes and then flip your falafel and bake for another 5 minutes until lightly golden brown. Don't overcook your falafel or they will get too dry.
  • Serve in pitas with your favourite toppings and sauces or use as salad toppers.