Falafel Roasted Chickpeas (Vegan, GF, DF)


Did you know you can roast chickpeas to make a crispy, crunchy snack? Until recently, I did not. I had these falafel chickpea snacks awhile ago that got me thinking I could make them my own. If you read Meats and Sweets, you might have noticed that I really like to recreate foods I've had elsewhere, at home. This is especially great with packaged or processed food since home made versions are generally healthier and are free of weird undesirable ingredients. The chickpea snack that inspired me to make these, had canola oil which I avoid. By making my own, I was able to choose which oil I wanted. 

As I mentioned in my hummus post: 

You can use canned chickpeas but I strongly suggest using dried chickpeas. This recipe works for 1 can drained chickpeas or 1.5 cups cooked chickpeas which is a half cup of dried chickpeas. To make prepare the dried chickpeas: measure out 1/2 cup of dried chickpeas and soak them in room temperature water overnight. They will absorb a lot of water during soaking so make sure they are covered with at least 2 inches of water. If you're short on time, use the quick soak method. For this method, add beans to a pot and cover with 2" water. Boil for 5 minutes. Turn off heat and let soak for 1 hour. After soaking, drain beans. They will now need to cook, as soaking only rehydrates the beans. 

To cook, place in pot of water, bring to a boil, reduce to a simmer and cook until tender, about 1.5 - 2 hours. Just start testing them for tenderness at the 1.5 hour mark. Just start testing them for tenderness at the 1.5 hour mark. Once done, drain. Chickpeas are now ready. 

Falafel Chickpeas

1.5 cups cooked chickpeas

1 1/2 teaspoons ground cumin

1 teaspoon kosher salt

1/2 teaspoon onion powder

1/2  teaspoon garlic powder

1/2 teaspoon fenugreek leaf 

1/2 teaspoon ground black pepper

1/2 teaspoon paprika

2 tablespoons olive or avocado oil

First, dry chickpeas. Either leave the drained, cooked chickpeas out on a kitchen towel overnight or use a food dehydrator for about 30 minutes or let them dry out in the preheating oven for about 15 minutes. They must be dry in order to become crispy. 

Heat oven to 400 degrees. Line a baking tray with parchment paper. Set aside. 

In a bowl, mix cumin, salt, onion powder, garlic powder, fenugreek, black pepper and paprika. Add oil and mix. Add chickpeas and stir to coat. Arrange evenly on prepared baking tray. Bake 20 minutes or until crisp. Turn pan once halfway through baking. Cool before eating. 

Curry Falafel + Pickled Onions


If you live in nyc then you must already know and love the cheap vegetarian delight known as the falafel sandwich.  I know I do.  I decided to make falafels for dinner the other night using my new food processor and while delicious, standing over a pot of hot frying oil I did ask myself 'why am I going to all this trouble when I can just pop down the street and get a tasty one for 3 dollars?'     

I don't know why.  But I did go through the trouble and they were great.  

(I got a little lazy and purchased an already made tzatziki sauce from whole foods.  Poor decision.  Next time I'll make my own with plain greek yogurt, lemon juice, garlic, dill, salt, pepper and cucumbers.  Silly me.)  

Curry Falafels

1 onion

2 garlic cloves

1 tin chickpeas, drained

1/4 cup fresh parsley

2 tablespoons curry powder

s + p

juice of 1/2 lemon

1/4 teaspoon red pepper flakes

1/2 teaspoon baking powder

1/4 cup flour

Oil for frying

Pickled Red Onions

3/4 cup apple cider vinegar

1 tablespoon sugar

1 teaspoon kosher salt

1 red onion, thinly sliced

For Serving:  shredded cabbage, lettuce, diced tomatoes, tzatziki, hot sauce, hummus, pickled jalapenos and pita bread are all great

For the Falafel:  In a food processor, coarsely chop garlic and onion.  Mix in chickpeas, parsley, curry, lemon, pepper flakes, s + p and baking powder.  Add flour.  (The flour is going to help hold the mixture together.  If during frying the balls start to flake off or come apart then you will need to add more flour.)

Heat 2 inches of oil in a pot to 350 degrees and remember to BE CAREFUL (it's hot).

Form falafel mixture into ping pong sized balls.  Gently place them in oil and fry about 8 minutes until crispy and dark brown.  Transfer to a paper towel to drain.  

For pickled onion, In a small bowl, stir vinegar, sugar and salt until dissolved.  Add onion and let sit at room temperature for 45 minutes.