Ingredients

The following ingredients have 18 Servings
  • 1 1/2 cup chickpeas (canned works, drained)
  • 2 cups (~ 1/2 lb) broccoli florets (feel free to mix in cauliflower) see notes if using frozen
  • 1 shallot or 1/2 cup chopped red onion
  • 1 jalapeño, diced (de-seed for less spice)
  • 1/2 cup fresh cilantro, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 3 Tablespoons tapioca flour or 3-4 Tablespoons gluten free flour of choice (see notes)
  • 2 Tablespoons flaxseed meal
  • sea salt/black pepper to taste
  • 2-4 Tablespoons oil
  • dip or salsa for serving

Instruction

  • First drain the chickpeas and rinse. Set aside.
  • Next grind the broccoli/cauliflower so that it is “riced.”  Makes about 1 to 1 1/2 cups riced after placed in food processor or blender.
  • Next add the chickpeas to the food processor. Pulse together until combined. Do not over mix. The batter should be thick and chunky.
  • Add the onion, jalapeño, cilantro, garlic, and spices in the food processor or blender and pulse until combined.  Note – if you don’t have a large food processor, you might want to work in batches blending the ingredients.
  • Add the flour and flaxseed meal and pulse again until combined. Pour batter into bowl and mix again making sure everything is combined.
  • Roll the batter into balls a little bigger than golf ball size.
  • Place the falafel balls on a cookie sheet and chill in the fridge for 1 hour or freezer for 10 – 15 minutes to set. The longer the better if using the fridge. Once chilled, remove from fridge.
  • If you don’t have a good non stick fry pan, we recommend the baking option to baking! Air fryer option in notes.