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Falafels

  • June 17, 2018
  • By hanna
  • 0 Comments
Falafels

These falafels are raw when you use sprouted chickpeas. If you find that process too difficult you can also use boiled ones. I love these with my green salad. They are spicy so if you like you can also leave the cayenne away.

  • 1 small onion
  • Handful fresh parsley (or 1 tbsp dried)
  • 1/2 handful lemon palm (or juice of 1/2 lime)
  • 2 cups sprouted chickpeas (or boiled)
  • juice of 1/2 lemon
  • 1/2 cup water (or less)
  • 1-2 garlic gloves
  • 1 tbsp Himalayan salt
  • 2 tsp cumin
  • 1 tsp coriander / caraway
  • pinch cayenne pepper
  • 1/4 tsp cardamom
  • 1 tbsp buckwheat flour (or other)
  • 1/2 – 3/4 cups cold pressed olive oil

Cut onion, parsley and lemon palm in small pieces and set aside. Mix chickpeas with all other ingredients except olive oil in a high speed blender/ food processor. Then mix onion, parsley, lemon palm and olive oil into the mixture by hand or spoon. Form the falafels into balls by hand and serve with salad or as you wish.

By hanna, June 17, 2018
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