- Prep time 20 minutes
- Total time 12 hours & 40 minutes
- Portion size 8 servings
- Credits : Canadian Living Magazine: March 2023
Ingredients
Method
Place chickpeas in large bowl and cover with water at least 2 inches above chickpeas. Let stand 12 hours.
Preheat oven to 375°F. Line baking sheet with parchment paper. Drain chickpeas well and transfer to bowl of food processor. Add green onions, parsley, cilantro, sesame seeds, chickpea flour, tahini, mint, salt, spices and garlic; pulse until mixture reaches consistency of sand.
With wet hands, shape mixture into 2 tbsp balls. Place balls on prepared baking sheet; flatten slightly and brush with olive oil. Bake until golden brown, about 20 minutes. Serve with Cilantro Tzatziki. (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days or frozen for up to 3 months.)
Cilantro Tzatziki
Grate half an English cucumber; wrap in clean tea towel, then squeeze to remove excess liquid. Place cucumber in bowl, sprinkle with 1/2 tsp salt; stir gently. Let stand 30 minutes; discard liquid. In bowl, combine cucumber with 1 1/2 cups plain Greek yogurt, 1 tbsp tahini, 1 tsp liquid honey, grated zest and juice of 1 lemon, and 1 clove garlic, finely chopped. Stir in 1/2 cup finely chopped fresh cilantro. Season with salt, if desired, and pepper. (Make-ahead: Can be stored in airtight container and refrig-erated for up to 3 days.) Makes about 2 cups.
Test kitchen tip
For a quicker version, replace the dried chickpeas with two 540 ml cans chickpeas, rinsed, drained and patted dry.
Nutritional facts PER 3 falafels (WITH 1/4 CUP Cilantro Tzatziki)
- Iron 3.6 mg
- Fibre 7 g
- Sodium 515 mg
- Sugars 8 g
- Protein 15 g
- Calories 280
- Total fat 10 g
- Cholesterol 2 mg
- Saturated fat 1 g
- Total carbohydrate 33 g
