Easy falafel made with sprouted chickpea flour and traditional spices.
- 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
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.