Made with chickpeas, falafels are high in protein, complex carbohydrates, and fiber. They’re filled with nutrients like calcium, iron, magnesium, phosphorus, potassium, and zinc. Plus, they’re delicious!
For this recipe I used some chickpeas that had been soaked and then sprouted for 2 days. This method gets rid of the phytic acid, which all grains, beans and legumes have. I’m working on a post now to further explain this anti-nutrient.
*Note: Sprouting is not necessary for this recipe. Canned chickpeas will work as well!
- 1.5 cups chickpeas (sprouted or from a can)
- 3 garlic gloves
- 2 tsp cumin
- 1 tsp coriander
- 2 tsp lemon juice
- 1/2 cup spinach
- 1/2 cup kale
- 1/2 tsp salt
- 1 tbsp garbanzo flour (only if they seem too juicy)
- Preheat oven to 375 degrees.
- In a food processor or blender, combine all ingredients. Blend well. If you need to, scrap down the sides as you go.
- Blend until it’s the desired texture.
- Line baking sheet with parchment paper.
- Create 8-9 balls with the mixture, adding garbanzo flour if needed.
- Press balls down to form into patties.
- Bake in over for 30 minutes, flipping the falafels half way through.
- Take out and serve alone or over rice. You can also make a tahini or cilantro tahini sauce to drizzle over.