Ingredients

  • 1 C dried chickpeas
  • 1/2 C packed fresh parsley, chopped
  • 1/2 C packed fresh cilantro, chopped
  • 1/2 C onion, chopped
  • 3 cloves garlic, peeled
  • 1 1/2 tbsp wheat flour
  • 2 tsp cumin
  • 1 tsp ground coriander
  • 1/2 tsp baking powder
  • 2 tbsp lemon juice
  • cucumber, for serving
  • tomatoes, for serving
  • cashew sour cream, (1 C cashews, ½ C boiling water for 15 minutes, 1 T lemon juice, 3/4 teaspoon apple cider vinegar, 1 teaspoon nutritional yeast)

Instructions

The night before making falafel, in a large bowl, combine the dried chickpeas with enough water to cover by 3 inches. Cover the bowl and soak for at least 8 hours or overnight. Drain. Preheat the oven to 375 and line a baking sheet with parchment paper. In a high-speed blender, combine the soaked chickpeas, parsley, cilantro, onion, garlic, flour, cumin, coriander, baking powder, and lemon juice. Pulse until all ingredients are well combined but not smooth; it should have the consistency of sand but stick together when pressed. Using a cookie scoop or two spoons, divide the falafel mixture into 20 balls and place them on the prepared baking sheet. Lightly flatten each ball using the bottom of a measuring cup. This will help them cook more evenly. Bake for 15 minutes, flip, bake for 10-15 minutes more until lightly browned. Add cucumber, tomato and cashew sour cream (1 C cashews, ½ C boiling water for 15 minutes, 1 T lemon juice, 3/4 teaspoon apple cider vinegar, 1 teaspoon nutritional yeast)