Who knew so much flavour could fit in one tiny ball? This recipe makes falafel super simple, no soaking and grinding chickpeas required. Instead, sprouted chickpea flour makes the base of the dough and they’re pan fried (as opposed to the traditional method of deep frying). Our sprouted chickpea flour is made simply by sprouting, drying and finely milling whole chickpeas; sprouting really brings out their natural earthy flavour.
You can eat these on their own as an appetizer or snack, put them on top of green salads or add it to a pita/wrap with some hummus, tzatziki and fresh or roasted vegetables.
You can make this recipe without a food processor, you simply have to chop the onions, garlic and parsley VERY finely. The food processor does give you the best texture and distributes the flavours more evenly in every bite (instead of getting a chunk of onion or garlic in one bite).
Have you made this recipe? Tag @secondspringfoods and #eatsprouted