Ingredients:2 cups canned chickpeas (about one 19 oz can) keep water reserved
1 cup raw walnuts
1 handful fresh basil (or 2 tbsp dried)
1 small red onion, roughly chopped
3 garlic cloves, smashed with the side of a knife
2 scoops Flora Beyond Greens
1 tbsp sunflower seed butter (or tahini)
1.5 tbsp aquafaba (the water from chickpeas)
1 tsp sea salt
1/2 tsp pepper
2 tbsp chickpea flour (or more)
1/2 tsp baking soda
2 tbsp avocado oil, for brushing
- Add chickpeas, walnuts, basil, red onion, garlic, Flora Beyond Greens, sunflower seed butter and aquafaba to a food processor. Pulse on high until well combined. Taste and season with salt and pepper then pulse again, seasoning to taste after combined. Pulse until the mixture is fully combined, scraping down the sides as needed.
- Transfer the dough to a large bowl, then stir in chickpea flour and baking soda. If the mixture is very sticky, add more chickpea flour one tablespoon at a time. The dough shouldn’t stick to your hands as you work in the dry ingredients. When you’re happy with the consistency, begin using an ice cream scoop to form dough into balls about the size of a golf ball.
- Use your palms to smooth out the balls. Then transfer them to a baking sheet lined with parchment paper.
- Let these cool in the fridge for one hour. With ten minutes to go, preheat your oven to 350°F.
- Brush the tops of falafels with avocado oil before baking them for 15 minutes on the middle rack.
- Remove falafels after 15 minutes, then place the oven on broil and move the rack to the second slot from the top. Brush with additional oil, then cook on broil for 4 minutes (watching closely so they don’t burn).
- Falafels are finished when they are golden brown.
- Serve immediately.
If using dry chickpeas, reserve the water used to cook the chickpeas. If it’s not as gelatinous as what you would find in a can, you can reduce the liquid in a pot after removing the chickpeas. You can also make this ahead of time by freezing the dough after you’ve incorporated the chickpea flour and the baking soda. Defrost when needed, then proceed with the recipe. Falafels keep for 4 days after cooking, and up to one month in the freezer in an airtight container.