This falafel doesn’t have a lot of ingredients, it’s just chickpeas, some herbs and spices and almond meal to bind it, and unlike traditional falafel it’s baked, not fried. The falafel still turns out crunchy on the outside and tender and delicious on the inside.
Chickpea and Almond Meal Falafel With Mint [Vegan, Gluten-Free]
- 1 cup dried chickpeas, soaked overnight in water and well drained
- 1/3 cup chopped mint
- 1 medium red onion, chopped
- 3 garlic cloves
- 1 teaspoon crushed red pepper flakes, or to taste
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground ginger
- 1/4 teaspoon allspice
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon baking powder
- 1/4 cup almond meal (other nut meal or oat flour), for binding
- Olive oil spray, optional
- Combine chickpea, mint, onion and garlic in a food processor and pulse until mixture is coarsely ground.
- Add pepper flakes, turmeric, cumin, coriander, ginger and allspice and pulse a few more times to mix
- Add olive oil and salt, and process until mixture is almost smooth and forms a thick paste. Be careful not to over process it.
- Taste the mixture and adjust the seasoning as desired.
- Add baking powder, and almond flour one tablespoon at a time until the mixture holds together, it should still be fairly moist.
- Refrigerate mixture for about 30-60 minutes.
- Preheat oven to 375°F. and line a large baking sheet with parchment paper.
- Using a spoon or ice-cream scoop, scoop about 2 tablespoons of falafel mixture (roll into a ball with your hand if desired) and place on prepared baking sheet, repeat with the rest of the mixture
- Spray falafels with a light coat of olive oil and bake for 20 – 25 minutes until golden brown
- Serve with tahini dressing and a salad or coleslaw, or on flatbread with your favourite toppings