I love falafel but I haven’t had it in SO long because of the garlic factor that is in almost all recipes. Now that I am able to introduce chickpeas back into my diet I came up with a super delicious and easy falafel recipe. (please remember that chickpeas are moderate low fodmap due to the Oligos. A 1/4 cup serving is safe and can be tolerated by most).
When I think of falafel it brings me back to my Israel trip in college where we ate a ton of delicious street food. One day for lunch we got falafel from this particular street vendor.e noticed a big cut exposed on his hand but at the time thought of nothing of it. On the bus back to our hotel, the other travelers commented how they saw his cut and avoided his stall. My best friend and I were freaking out that were probably got some contaminated disease but you know what they say, “what doesn’t kill you, makes you stronger.” ;/
Baked Falafel with Arugula SaladPrint Recipe
- 1 3/4 Cups Dried Chickpeas
- 1 Tablespoon Ground Cumin
- 1 Cup Chopped Parsley
- 1 1/2 Teaspoon Fine Sea Salt
- Ground Pepper, to taste
- 1/2 Teaspoon Baking Soda
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Olive Oil
- Tahini Sauce
- 1/2 Cup Tahini
- Water (amount depends on how much you need to thin tahini out)
- 1/2 Teaspoon Fine Sea Salt
The night before soak chickpeas in a large bowl making sure to cover completely in water by 3 to 4 inches. Soak for at least 12 hours, making sure to add water if chickpeas are no longer submerged.
Preheat oven to 375 degrees.
Drain and rinse chickpeas.
In a food processor, combine all of the ingredients listed except the olive oil. Making sure to mix until just combined.
Heat olive oil on a large nonstick skillet on medium high heat.
Using a large spoon measure out a spoonful of falafel and gently form into a flattened ball. Cook on each side for 3-4 minutes and flip and cook for an additional 3 minutes.
Place lightly browned falafel on a large baking sheet and bake for 15 minutes.
While the falafel is baking make a quick tahini sauce.
In a medium size bowl, whisk the tahini and water (start out with 4 tablespoons) until a dressing like texture. Season with sea salt.
Serve over arugula or your favorite pita bread. Adapted by: www.markbittman.com