These are a perfect, protein packed addition for any meal, salad, or snack.
I love serving these on a platter with some homemade hummus (chickpeas on chickpeas why not?) or breaking them apart over a fresh, creamy salad or nourish bowl.
Some of my family will just enjoy these straight from the container where I store them in the fridge. You can enjoy these any way you wish. It's whatever floats your boat and they always hit the spot.
Ready in 30 minutes | Yields 4 servings | By Angela Tracy
INGREDIENTS
2 cups cooked chickpeas
1/2 cup fresh parsley
1 tsp curry powder
1 tbs fresh rosemary*
4-6 garlic cloves
1 tsp Paprika
1/2 cup oat flour**
Pink salt
1/2 cup water
METHOD:
Preheat the oven to 180C.
Start with the chickpeas and place all ingredients, excluding the oat flour, into a food processor. Process the ingredients until a creamy but slightly chunky mixture has formed.
Pour the mixture in a large bowl and fold in the oat flour to obtain a firmer consistency.
Roll the mixture into individual balls or patties depending on what you prefer. I use 2 tablespoons per falafel. Then line an oven tray with baking paper and place the falafels on the tray about 1cm apart.
Place the tray in the oven and bake for approximately 10-15 minutes, until they have turned golden brown.
Take the tray out of the oven and allow to cool for 10 minutes before serving. This allows the falafels to firm up slightly .
Serve in a salad, sandwich, or enjoy on its own with some fresh hummus on the side.
NOTES AND VARIATIONS:
*Rosemary can be replaced dill, oregano, parsley, or any other herb of choice.
**Oat flour be easily made by blending rolled or quick oats in a food processor or blender. I usually make a large batch and store it in a separate jar in the pantry for easy use.
Speed it up: Using canned chickpeas will save you time and dishes.
Storage: These can be refrigerated in an airtight container for up to four days. They can also be stored in a freezer bag for up to 2 months.
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