Falafel patties are not only good, they can also be very healthy. A veggie patty can have many different ingredient combinations but I think we have found the perfect one.
This falafel/chickpea patties recipe might just be the best falafel recipe I have ever tried !!
Healthy vegan falafel recipe, without deep frying, GF flour and with lots of fresh parsley!
Author: R.Micu
Recipe type: Main
Cuisine: Middle Eastern
Serves: 20+ falafels
Ingredients
- 2 400g cans boiled chickpea (You can use dry too, but if you want to have these chickpea patties ready in 25 minutes, then you should use canned chickpeas. If you’ll use dry chickpeas, you have to soak them overnight)
- 2 Tbsps psyllium husks or ground flax seeds
- 1 cup fresh parsley, chopped
- 1 carrot, grated
- 1 onion, diced
- 6 garlic cloves, mashed
- 4 Tbsps chickpea flour, or any other type of flour
- 1 tsp sweet paprika
- ½ tsp ground cumin
- salt and pepper, to taste
- 2 Tbsps tahini paste
- oil (3-4 Tbsps) for frying
Instructions
- Add boiled chickpeas in the food processor and blend well until they have a paste-like consistency.
- Put them in a large bowl and blend in all the other ingredients, except oil.
- Heat some oil in a non-stick frying pan.
- Make the patties – 1 Tbsps per patty.
- Fry them 2 minutes on each side.
- Put the falafels on a plate covered with a paper towel, in order to absorb all excess oil.
- Serve!