In under an hour you can prepare a batch of twenty falafels that will last all week, and leftovers are perfect for weekday lunches.
For the falafels
1½cupchickpeasone 15oz can drained and rinsed
1cuppacked fresh parsley
¼tspeach gingercurry, and cinnamon
2tbspchickpea flouraka garbanzo bean flour or besan
cornmeal to coat
For the tahini sauce
sriracha or another hot sauce or chili sauce
water to thin
Preheat oven to 400F.
In a food processor or blender, blend the parsley, onion, and garlic to a paste.
Add 1 cup of the chickpeas and the spices and blend until smooth.
Add the rest of the chickpeas and pulse, leaving some bits and pieces of chickpeas for texture.
Transfer to a mixing bowl and stir in the chickpea flour.
Taste and adjust seasonings if needed.
Spread some cornmeal out on a plate.
Use a tablespoon to scoop the falafel mixture then roll into a ball, roll the falafel in the cornmeal, and then transfer to parchment lined baking tray. Slightly press down on the tops of the falafel to flatten a bit.
Continue this process with the rest of the mixture.
Bake for 20-25 minutes or until golden - flipping halfway through.
For the tahini sauce simply mix all ingredients.
Serve falafels with the spicy tahini sauce, hummus, and veggies or stuffed in a pita!
Will keep in the fridge in an airtight container for up to a week.
You can eat the falafel like that or put them in a pan with a little oil for re-heating or pop them back in the oven when you need them. They freeze very well, so you will have a nice stash of homemade falafel in your freezer, which is super convenient.