My five year old rolled her eyes at me when I called these Fal-awesome balls. Does it really start this young? Anyway, sass aside, these simple baked falafel balls are pretty awesome. Easy to make, protein packed and super versatile. Throw them on a power bowl, in a wrap or on some rice or salad for an easy dinner.
Chickpeas are a super food:
- High in fiber: 12 (!) grams in one cup
- High in plant-based protein: ~14 grams in one cup
- High in minerals: especially iron (26% DV in 1 cup), Magnesium (20% DV in 1 cup) and Manganese (84% DV in one cup)
- Great plant-based calcium source
Fun fact: they're excellent for bone health because of the balance of calcium to phosphorous. Us ladies need to be conscious of bone health!
Onto the recipe:
Supermama Fal-awesome Balls Makes about 20 small falafel balls Print Recipe 1 can chickpeas, drained and rinsed
1/4 cup chopped onion
heaping 1/4 cup chopped cilantro and parsley 1 clove garlic, chopped
2 tbsp tapioca flour (also called tapioca starch, arrowroot works here, too) 1 tsp cumin 1/2 tsp coriander
1/2 tsp sea salt juice of 1/2 small lemon (about 2 tbsp- less if you don't want them as lemony)
2 tsp olive oil- more as needed
1. Preheat oven to 350. Add chickpeas, onion, cilantro, parsley and garlic to the bowl of a food processor. Pulse until they are chopped.
2. Add flour, cumin, coriander and sea salt and blend until combined. Add lemon juice and olive oil. Let run until mixture comes together and is easily formed. If needed, add more olive oil or tapioca starch.
3. Form into 2" balls, and flatten slightly. Place on a parchment or silicone-lined baking sheet.
4. Bake for 20-30 minutes, depending on size of balls, flipping halfway. You want them just cooked through, but not dried out.
Fal-awesome Power Bowl:
1/3 cup tahini 2 tbsp lemon juice 1 tbsp olive oil 1 small clove of garlic, minced (if you don't want it too strong, use pinch garlic powder) 1/2 tsp cumin
big pinch sea salt cold ater as needed - Whisk tahini with lemon juice, olive oil, garlic or garlic powder, cumin and sea salt. Will be thick. Add water to reach desired consistency. Season with more sea salt, cumin and garlic as needed. Cauliflower rice: Cook 1 bag of frozen cauliflower rice in 1 tbsp coconut or avocado oil, a big pinch of sea salt and garlic powder. Layer cauliflower rice with sliced roasted red peppers, falafel, greens of choice (I like the spiciness of arugula) and a sprinkle of pumpkin seeds. Top with tahini sauce.
Green Goddess Falafel Wrap:
Layer wrap of choice with shredded cabbage, carrots, greens of choice (I used spinach, here), falafel and a heaping scoop of green goddess dressing. Boost it: add some sprouts, and avocado or feta cheese to round it out.