Adapted from Just A Taste
1 yellow onion
6 garlic cloves
2 cups cooked chickpeas, drained
1 teaspoon salt
¼ teaspoon chili powder
2 teaspoons cumin
2 teaspoons baking powder
½ cup almond flour (or all-purpose)
Coconut oil, for sauteing
Naan, for serving
For Cucumber Yogurt
8 oz. Yogurt
½ cucumber diced
juice of ½ lemon
1 tsp. Chopped dill
Add the onion and garlic cloves to the bowl of a food processor and pulse just until they are finely minced. Remove the mixture and set it aside.
Add the chickpeas, salt, chili powder, and cumin to the bowl of the food processor and pulse until they are roughly blended but not pureed.
Return the onion mixture to the food processor, along with the baking powder and just enough flour so that when you pulse the processor, the mixture begins to form a small ball and is not sticky. (Note: Start by adding ¼ cup of flour, and then the remaining ¼ cup. You can add more if the mixture is still too wet.)
Transfer the falafel mixture to a bowl, cover it with plastic wrap and refrigerate it for 1 hour.
While that is chilling prepare your yogurt by mixing all the ingredients together and chill until ready to eat.
Once the falafel mixture has chilled, use a small ice cream scoop or spoons to form the mixture into balls (roughly 3 Tablespoons per ball). (Note: You can also add additional flour at this point, if the mixture is too wet to scoop.)
Set a large sauté pan over medium heat and add a liberal amount of coconut oil so that the pan is well-coated. Let the pan pre-heat for 3 minutes then add the falafel one by one, browning them on the first side for 3 minutes, then flipping them once and browning the second side until the mixture is cooked throughout.
Transfer the falafel to a paper towel-lined cooling wrack and immediately season them with salt. Repeat this process until you have cooked all of the falafel.
Place three or four falafel inside a halved, warmed pita and drizzle with the prepared tahini sauce. I also add feta, olives and spinach to mine for an added kick!
We love falafels around here! I just think it’s so funny because the first time I had one Cary, my husband, would not tell me what I was about to eat I just knew it sounded weird, but I tried them and I never looked back. Now we make them at home! They are so easy to throw together if you have prepared the “dough” ahead of time and have it chilled along with the sauce. You could even cook them all and just eat them cold, even quicker!! Enjoy!