A vegetarian or vegan menu doesn’t always = lighter or healthier. Falafel is a good example. It’s almost always deep-fried, often in trans fats. But good falafel can actually be nourishing. In this version there’s a little less fresh greens than in my classic recipe, but pumpkin seeds bring a juicy density to the mix.I made it two ways: pan-fried like chickpea patties in extra virgin olive oil, and baked. The fried ones taste better thanks to the crispy crust; the baked are fluffier, lighter - but a little drier.
- a big handful of fresh mint leaves
- a large bunch of parsley
- 200 g pumpkin seeds
- 2 cups peeled chickpeas, large and light-colored (soaked for 24 hours)
- 2 garlic cloves
- 1/2 small sweet onion
- 3 tbsp olive oil
- 1 tsp cumin
- 1 tbsp buckwheat flour (or flaxseed, almond, chickpea, coconut, or rice flour)
- 1 tsp baking powder or natural soda
Always soak the chickpeas - at least 7 hours. I usually soak them for 24; if left longer, they start sprouting a little, which is also a bonus.
In a blender, blitz the herbs - parsley and mint. Don’t skimp: the bright green color comes from them. And don’t discard the stems - they’re just as valuable as the leaves. Wash, chop with stems, and throw in the blender: 5–10 sprigs of mint and a generous bunch of parsley. Add the seeds (pro version - pistachios instead of pumpkin), olive oil, a little salt, cumin, garlic, onion, and chickpeas (save the soaking liquid). If the blender struggles, add a splash of water. Don’t blend to a puree -you want a coarse texture.
Transfer the mixture into a bowl, add baking powder and flour, mix well. Shape into balls. Fry over medium heat until golden brown, or bake at 180°C / 350°F for 15–20 minutes.
The photo shows the baked version. This “dough” doesn’t need much time - well-soaked chickpeas are nearly ready to eat as they are. And nutty falafel never turns out dry. Enjoy :)
Always soak the chickpeas - at least 7 hours. I usually soak them for 24; if left longer, they start sprouting a little, which is also a bonus.
In a blender, blitz the herbs - parsley and mint. Don’t skimp: the bright green color comes from them. And don’t discard the stems - they’re just as valuable as the leaves. Wash, chop with stems, and throw in the blender: 5–10 sprigs of mint and a generous bunch of parsley. Add the seeds (pro version - pistachios instead of pumpkin), olive oil, a little salt, cumin, garlic, onion, and chickpeas (save the soaking liquid). If the blender struggles, add a splash of water. Don’t blend to a puree -you want a coarse texture.
Transfer the mixture into a bowl, add baking powder and flour, mix well. Shape into balls. Fry over medium heat until golden brown, or bake at 180°C / 350°F for 15–20 minutes.
The photo shows the baked version. This “dough” doesn’t need much time - well-soaked chickpeas are nearly ready to eat as they are. And nutty falafel never turns out dry. Enjoy :)
