Breaded Falafel


Breaded Falafel

Courtesy of Lindsay and John Cheesebrew

Breaded falafel in bowl with vegetables


For the falafel:

2 cans of chickpeas

3 garlic cloves

1/2 cup cilantro and parsley, packed

4 tablespoons flour

2 teaspoons cumin

1 teaspoon coriander seeds

Salt to taste

Love Sprout Live Soulful Seeds Bread, toasted and then broken into crumbs

Olive oil for frying

For the avocado sauce:

1 cup cilantro, packed

1 cup parsley, packed

1/4 red wine vinegar

1/4 olive oil

1 small avocado

Salt to taste


For the falafel:

In a food processor, combine chickpeas, garlic, cilantro, parsley, cumin, and coriander. Pulse several times until thick and crumbly, not pasty. Add salt to taste. Next add flour and pulse until mixture is thoroughly combined. It should be easily molded in your hands.

Next, using a tablespoon, measure out dough into balls. Smoosh (yes! this is the technical term) into patty shapes and cover in bread crumbs.

Place on a cookie sheet and pop them in the freezer until they are solid. At this point, you can fry them, or place them in a freezer bag to use at a later date.

Heat a large skillet over medium heat, and add enough oil to generously coat the pan.

Once the oil is hot, add as many falafel as the pan will accommodate. Cook until both sides are golden brown, about two minutes on each side. If you want a crispier texture, cook patties another minute or so.

Serve with tabbouleh, or with your favorite toppings, or in a veggie bowl with fresh greens.

For the avocado sauce:

In a food processor, combine cilantro, parsley, garlic, red wine vinegar, and olive oil.

Process until mixture is homogeneous.

Add avocado and process until sauce is completely combined.

Season to taste.

This recipe uses…