I had two cans of chickpeas leftover from the aquafaba I had used to make brownies. So I came up with this recipe for falafels. They turned out great. I topped them with my Cilantro-Garlic Sauce – Delicious.
- 1 1/2 c chickpeas
- 1/3 c butternut squash. cubed
- 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.
You can also bake the falafels in the oven at 350 degrees for about 25 minutes. Turn the falafels over about half way through the baking process.
Serve. Eat. Enjoy.