- 1 ¾ cups dried chickpeas (or 2 cans)
- 3 garlic cloves, lightly crushed
- ½ yellow onion, chopped
- 1 tsp ground coriander
- 1 Tbsp ground cumin
- ¾ cup chopped fresh parsley
- 1 tsp salt
- ½ tsp freshly ground black pepper, or to taste
- 1/2 tsp baking soda
- 1 Tbsp freshly squeezed lemon juice
- 1 egg, gently whisked
- 3 Tbsp Avocado oil, for deep-frying
- Click here for my cauliflower hummus recipe
- 1 container Bibb lettuce
- 1 cucumber, sliced
- 1 pint cherry tomatoes, halved
- Soak the dried chickpeas the night before (skip if using canned).
- Drain soaked chickpeas (drain and rinse canned chickpeas).
- Make the Falafel: In a food processor, combine the soaked and drained chickpeas, garlic, onion, parsley, salt, pepper, baking soda, lemon juice and egg and pulse until mixture resembles a coarse meal similar to the size of sesame seeds
- Scoop approx 3 Tbsp of the falafel mixture into your hand and roll it into the shape of a patty. Place onto a parchment paper lined sheet pan.
- Cook the Falafel: Heat the avocado oil in a large dutch oven on the stove top over medium heat. Once the oil is hot, add the falafel patties to the oil and “fry” on both sides until crispy golden brown. Approx 3 to 4 minutes per side.
- Remove from the pot and sprinkle with salt.
- Serve the Falafel on lettuce cups, top with hummus, tomatoes and cucumber slices