Mexican Vegan Falafel Balls
Ingredients
The falafel mixture
-
1 ½
cup
chickpeas (canned, drained)
-
2
cups
broccoli florets
-
1
unit
shallot or ½ cup chopped red onion
-
1
unit
jalapeño, diced
-
½
cup
fresh cilantro, chopped
-
2
cloves
garlic, minced
-
1
teaspoon
ground cumin
-
½
teaspoon
paprika
-
3
Tablespoons
tapioca flour or gluten free flour
-
2
Tablespoons
flaxseed meal
-
to taste
unit
sea salt/black pepper
-
2–4
Tablespoons
oil
For serving
-
to taste
unit
dip or salsa
Instructions
- Drain and rinse the chickpeas, then set aside.
- Rice the broccoli/cauliflower in a food processor until you have about 1 to 1 ½ cups.
- Add chickpeas to the food processor and pulse until combined, ensuring the batter is thick and chunky.
- Add onion, jalapeño, cilantro, garlic, and spices to the food processor and pulse until combined.
- Add flour and flaxseed meal, then pulse again until mixed. Transfer to a bowl and mix to ensure everything is combined.
- Roll the mixture into balls slightly larger than golf balls.
- Chill the falafel balls in the fridge for 1 hour or in the freezer for 10-15 minutes.
- For baking, preheat the oven to 400°F, grease a baking sheet, and bake the falafel for 25-30 minutes, turning halfway through.
- For frying, heat oil in a non-stick pan and fry the falafel balls in batches until golden brown, about 4-6 minutes per batch.
- Serve immediately with your choice of dip or salsa.
Nutrition Facts (estimated)
Servings
12-16 falafel balls
Calories
43
Total fat
2.2g
Total carbohydrates
4.5g
Total protein
1.6g
Sodium
63.5mg
Cholesterol
0mg
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