I’ve always loved falafels whether in a sandwich or on a platter, with hummus and eggplant. I love those little fried balls of chickpeas and herbs. After devouring falafel, I often feel very full and heavy. This Healthy Vegetarian Falafel recipe however, solves that problem by broiling rather than frying, without loosing any of the delicious flavor. So good that I have eaten it for the past two nights!
Falafel, originates in Egypt or maybe Lebanon, no one is quite sure. It is made from freshly soaked chickpeas (or fave beans), then mixed with parsley, garlic and spices in a food processor. When you skip the frying, it is a simple recipe without all to the cleanup!
I got this recipe from Alexandra’s Kitchen along with the Schug and pita recipes. Other than the frying, it is based on a traditional recipe. The dried chickpeas are soaked overnight then combined with the other ingredients. It takes about 15 minutes to prepare then the patties then they cook under the broiler for approximately 4 minutes on each side. It could not be any easier.
What to serve this Healthy Falafel with?
In addition to these healthy vegetarian falafel, I like to serve it in pita with romaine lettuce or arugula tossed in lemon and a touch of olive oil, diced tomato, lemon tahini sauce and my new favorite condiment, Schug. This is a must to compliment this recipe and for many other recipes.
Try these homemade wheat pitas with Green Schug Hot Sauce, Lemon Tahini Dressing and Pickled Red Onions.
Healthy Vegetarian Falafel
- Total Time: 24 hours
- Yield: 8 1x
- Diet: Vegetarian
Description
No-fry falafel, are a delicious and healthy alternative to the classic fried recipe.
Ingredients
- 1–1/4 cups dried chickpeas, soaked in water overnight and drained
- 1–1/2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 cupl fresh parsley
- 1 cup fresh cilantro
- 1 medium carrot, chopped
- 1 small onion, peeled and roughly chopped
- 1 garlic clove, chopped
- 2 eggs, beaten
- Olive oil, for brushing
Instructions
- Heat broiler for 15 minutes.
- Place chickpeas in a large bowl, cover with water and soak overnight (at least 12 hours).
- Drain soaked beans, rinse then place in the bowl of a food processor.
- Add parsley, cilantro, carrot, onion, garlic and spices to the bowl and process until the mixture is finely chopped but still has a little texture. It will hold together when pinched between 2 fingers.
- Transfer to a bowl, then add eggs and mix with a wooden spoon until combined.
- Form patties with approximately 1/2 cup of mixture. You should end up with 7-8 falafel patties.
- Spray or brush baking pan with olive oil then place falafel patties onto baking sheet. Brush top of patties with olive oil.
- Broil for 4-5 minutes on each side, until golden brown. Serve immediately.
Serve with:
Pita
Tahini Sauce
Lettuce, arugula, chopped tomatoes,
Notes
Once you soak the chickpeas, they are rinsed and used as is, no cooking necessary in this recipe.
- Prep Time: 24 hours
- Cook Time: 8 minutes
- Category: Main Course
- Method: Broil
- Cuisine: Middle Eastern
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