This falafel recipe makes about 12 falafels (a.k.a. enough for two adults a hungry toddler for dinner and lunch the next day when you add fixin’s).
And this falafel recipe is extra special because it uses sprouted chickpeas.
By sprouting the chickpeas you increase your body’s ability to digest the beans and absorb nutrients.
Which you want to do, because chickpeas are filled with wonderful fiber, manganese, folate, iron, and other nutrients that help you feel amazing.
Added bonus: chickpeas have been shown to curb the appetite, so if you have issues with overeating then you might want to think about using more chickpeas in your meals.
Sprouted foods are also really good to eat in springtime according to Chinese medicine traditions.
Because in springtime everything in the environment is moving up and out, so you’ll feel most energized and enthusiastic when you support that movement in your body as well.
And one of the best ways to bring the energy of the season into your body is through the food you eat, which will also translate to feeling better in your mind and spirit, too.
But that’s a topic for another day.
Let’s get back to why this falafel recipe is so good.
These falafels are also filled with delicious herbs which help boost digestion and clear out build up, especially after a long winter or sedentary period.
And as if the sprouted chickpeas and amazing herbs weren’t enough for you, you also get a whole lot of benefit by using avocado oil in high-heat recipes like this one.
Avocado oil is neutral tasting, so you can easily use it in a variety of recipes.
It’s also one of the healthiest fats you can consume, known for boosting heart health, having incredible anti-inflammatory properties, and helping you absorb important vitamins like carotenoids, which have strong cancer-preventative properties.
Even more importantly though, avocado oil is one of the only oils that keeps its integrity in high-heat cooking, having the highest smoke-point of any oil.
While other oils easily go rancid and become toxic in high-heat cooking, avocado oil is still safe and healthy up to 520°F.
Finally, grey sea salt is filled with minerals that other sea salt lacks, and has a lovely flavor to add to any dish that calls for salt.
So now that I’ve gotten you excited, here’s the recipe:
2 cups dried chickpeas, sprouted
1/2 red onion coarsely chopped
1 tbsp coriander + 1 tbsp cumin seeds, toasted in a dry pan and ground in an herb grinder (alternatively you can use the already powdered versions of these herbs, but the flavor and therapeutic potency will be lacking)
30 grinds black pepper + extra to taste
1 tsp grey sea salt + extra to taste
1 1/2 packed cups of fresh dill + cilantro, finely chopped
For the chickpeas:
If you want to use sprouted chickpeas you’re going to have to start about 3-4 days in advance.
Soak dried chickpeas overnight, then rinse them well through a colander, cover them with a dripping wet towel, and let them sit in a warm place.
Rinse every 6-12 hours for the next couple days and keep an eye on them.
Once they sprout tails that are about 1/4 inch long either use them immediately or store them dry in the refrigerator and use them within the next couple days.
For the falafels:
Combine all ingredients in a food processor and pulse until well mixed.
You want about 1/3 of the falafel mixture to look like bread crumbs and the rest to be more finely ground like a batter.
Meanwhile, pour enough avocado oil into a skillet to fill about 1/2-1 centimeter on the bottom and heat oil over medium-high heat.
Then remove the blade from the food processor and mix the falafel dough a bit more with clean hands. When it’s fairly even, begin forming patties that are about 3 inches in diameter and 1 inch deep. Place the falafels in the avocado oil, being careful not to burn yourself!
Allow the falafels to cook on one side until you begin to see them brown up the edges (about 5-10 minutes, depending on how hot your oil is,) then flip the falafels and fry them on the other side until they are evenly browned.
Remove from oil and allow to cool a bit on a plate before serving.
Serve with salad, flat-bread, tzatziki, hummus, roasted red-peppers, olives, or whatever else you’d like!
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