Sweet & Spicy Falafels (Baked or Fried)
- 1 ½ cup cooked chickpeas
- ½ cup whole grain oats
- ⅓ cup whole wheat flour / chickpea flour
- 4 garlic cloves, minced
- 1 tsp cumin
- 1 tsp curry powder
- cayenne pepper + ground black pepper, to taste
- 1 tsp baking soda
- 2 tbs fresh lemon juice
- 1 tbs natural peanut butter
- handful of pepitas and/or sunflower seeds
- handful of raisins and/or dried cranberries
- optional: ¼ cup vital wheat gluten
- dipping sauce ideas: apple sauce, vegan mayo, mustard, chutney, tzatziki, sour cream
- Makes approximately 20 falafels.
- Get out a large bowl. Put the cooked chickpeas in a food processor and blend until they are broken down. Add them into the bowl. Add in the rest of the ingredients and mix well.
- When everything is fully mixed, take small amounts of the mixture in your hands and start forming little balls.
- If baking your falafels, preheat your oven to 375F. Place some parchment paper on a baking sheet and then place the falafels on top. Bake for 10-15 minutes, or until brown and crispy on all sides. You may want to rotate the falafels half-way through baking them, so that all sides are evenly cooked.
- If frying your falafels, heat some extra virgin olive oil on a non-stick skillet to medium-low heat and place the falafels in the skillet. Cook for about 30-45 seconds, then carefully rotate them, let cook for about another 25 seconds, and rotate again. Once all sides are crispy then you can remove them from the skillet and place them on some paper towel to remove the excess oil.
- Serve with dipping sauces of your choice. If serving as appetizers, you can put a tooth pick in each falafel for it is easier to eat. You can also eat these in a wrap, on a salad or as a sandwich filling.