These chickpea dumplings are delicious in a pita or in a salad. They are perfect for your summer picnics or busy days. You can freeze them and take them out as you go.
For the falafels :
- 250 ml (1 cup) dried chickpeas, soaked overnight
- 375 mL (1 ½ cups) fresh parsley
- 2 medium onions, coarsely chopped
- 80 mL (1/3 cup) hemp seeds
- 3 cloves garlic
- 75 mL (5 tablespoons) chickpea flour
- 45 mL (3 tablespoons) nutritional yeast
- 15 mL (1 tablespoon) water
- 5 mL (1 teaspoon) cumin
- 5 mL (1 teaspoon) salt
- 2.5 mL (½ teaspoon) baking soda
- 1.25 mL (¼ teaspoon) ground pepper
- Olive oil, for brushing
For the tahini sauce:
- 30 ml (2 tablespoons) sesame butter (tahini)
- 30 mL (2 tablespoons) olive oil
- Juice of ½ lemon (or 30 ml / 2 tablespoons)
- 15-30 mL (1-2 tablespoons) cold water, to dilute
- Pepper and salt, to taste
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Drain the soaked chickpeas (do not use cooked chickpeas) and place in the bowl of a food processor with the remaining ingredients. Blend until you have a smooth paste with some texture.
- Shape into a dozen large falafels or smaller ones as you prefer, then brush the top with a little oil.
- Bake for 20 minutes or until lightly browned.
- For the tahini sauce, simply mix all the ingredients with a fork in a small bowl and dilute with a little cold water to obtain a creamy but not too liquid consistency.
- Serve on a plate or sandwich and drizzle with tahini sauce, if desired.
Nutritional Information (per falafel):
Calories: 70 calories
Fat: 2 g
Carbohydrates: 9 g
Fibre: 4 g
Protein: 4 g
Sodium: 265 mg
Can be kept for 2-3 days in the refrigerator or up to 3 months in the freezer.