lunchpail

Falafel

Based on Love and Lemons

Ingredients

• 1 cup uncooked dry (not canned) chickpeas, soaked 24 hours, drained, rinsed, and patted dry
• 1/2 cup chopped shallot or yellow onion
• 3 garlic cloves
• 1 teaspoon lemon zest
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 3/4 teaspoon sea salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon baking powder
• 1 cup chopped fresh cilantro leaves and stems, patted dry
• 1 cup chopped fresh parsley leaves and stems, patted dry
• 1 tablespoon avocado oil, plus more for drizzling

For serving

• Pita bread
• Hummus
• Diced veggies, tomato, cucumber
• Fresh herbs, chopped parsley, fresh mint
• Pickled Red Onions
• Tahini Sauce
• Yogurt sauce: yogurt, tahini, lemon juice, garlic, salt
• Sumac

Instructions

1. Preheat the oven to 400°F and lightly grease a baking sheet with avocado oil (no parchment paper).
2. In a large food processor, place the chickpeas, shallot, garlic, lemon zest, cumin, coriander, salt, cayenne, baking powder, cilantro, parsley, and olive oil.
3. Pulse until well combined but not pureed. Use a spatula to scrape down the sides of the bowl as needed.
4. Use a small scoop or your hands to form small, thick patties each with about 2 tablespoons of the chickpea mixture. Be careful not to pack them too tight or your falafel will be dense. If they’re not holding together, give the mixture a few more pulses in the food processor.
5. Place the patties on the baking sheet. Drizzle generously with avocado oil (this is the key to making these moist and crisp since we’re not frying) and bake for 14 minutes. Flip and bake for 10 to 12 minutes more or until golden brown and crisp on the outside.
6. Assemble pitas with a slather of hummus, diced veggies, falafel, herbs, pickled red onions, and generous drizzles of tahini sauce.