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Crispy Falafel with Chopped Veggies
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Ingredients
- 15 ounce chickpeas (garbanzo beans), canned
- 1/3 cup chopped parsley, fresh
- 4 clove garlic
- 2 medium shallot
- 1/8 cup sesame seeds
- 1 1/2 teaspoon cumin, ground
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, ground
- 1/8 teaspoon coriander
- 1/4 cup flour, all-purpose
- 1 cup panko (Japanese bread crumbs)
- 1/4 cup coconut oil
Toppings
- 1/2 cup Kalamata olives
- 1 cup cherry tomatoes
- 2 cup lettuce, romaine
Serve With
- 3 medium pear
Instructions
- Drain and rinse the chickpeas, then pat dry. Add to food processor along with parsley, garlic, shallots, sesame seeds, cumin, salt, pepper, and coriander. Pulse to combine, scraping down sides 1-2 times to be sure all mixture has been combined. Avoid over-mixing; stop pulsing once it turns into a crumbly dough-like mixture.
- Add flour 1 tablespoon at time until a dryer texture is achieved. Remove and shape into a ball; place into a mixing bowl, cover, and chill for 1-2 hours. Although this will help to make mixture easier to handle and mold, it may be skipped if necessary.
- Scoop out mixture by tablespoons, shaping into small patties. Sprinkle with Panko bread crumbs, pressing them into each patty. Set aside.
- Heat 1-2 tablespoons of coconut oil in a skillet over medium heat.
- Add falafel and cook for 4-5 minutes, flipping halfway through and cooking until golden brown. Add more coconut oil as needed.
- Chop olives, tomatoes, and lettuce. Top falafel with chopped veggies and serve with sliced pears on the side.
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Nutrition
Serving: 1g | Calories: 470kcal | Carbohydrates: 60g | Protein: 10g | Fat: 22g | Saturated Fat: 12g | Sodium: 477mg | Fiber: 12g | Sugar: 15g
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