This recipe is easy and adaptable to go with your likings. It is a twist on my Easy Falafels GF/Vegan. The mixture ia all made in the food processor so there is minimal cleanup. I always like minimal cleanup.
- 1 1/2 c chickpeas
- 1/3 c peas, frozen
- 1/2 c onion, diced
- 2 tbsp sesame seeds
- 1 1/2 tsp cumin
- 1/4 tsp Himalayan salt
- 1/8 tsp black pepper
- 1/8 tsp coriander
- 4 tbsp oat flour
Note: You can use the canned variety of chickpeas, however, make sure they are rinsed and drained.
Note: Oat flour can be made by grinding rolled oats into a spice grinder or food processor.
Combine all the ingredients into the food processor and process until it is thoroughly combined and resembles a crumbly dough.
Transfer to a bowl and cover. Refrigerate the dough for 1-2 hours. The refrigeration helps the dough to firm up and the falafels hold together better.
Form dough into 12 little patties. Cook the falafels over medium heat in a non-stick skillet. Make sure the skillet is hot before you put the falafels in the pan. Cook each side until a deep golden color.
Serve. Eat. Enjoy.