Sprouted Falafel

Easy falafel made with sprouted chickpea flour and traditional spices.
15 minutes
10 Servings
Serve with tahini and warm pita bread.

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). 

Sprouted Falafel

Easy falafel made with sprouted chickpea flour and traditional spices.
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 10

What You'll Need:

  • 1 cup Second Spring Organic Sprouted Chickpea Flour
  • ¼ cup roughly chopped onion (about ½ cooking onion)
  • 2 cloves garlic
  • ½ tsp salt
  • ¼ tsp baking soda
  • 2 heaping tbsp fresh parsley
  • 1 tsp cumin
  • ½ tsp coriander
  • ¼ tsp black pepper
  • 1 tbsp lemon juice
  • 1 tbsp water
  • 1 tbsp tahini

How To Make It:

  • Add all ingredients to a food processor and pulse until fully combined, the mixture should resemble wet sand.
  • Take rounded tablespoons of the mixture and with your hands, form tight balls and flatten slightly.
  • Add 2 tbsp of oil to a frying pan on medium heat. Once fully pre-heated, add the falafel balls so they are sitting directly in the oil and cook until crispy, about 1-2 minutes each side.

Have you made this recipe? Tag @secondspringfoods on Instagram!

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