- 2 cups (approx.) sprouted chickpeas
- medium onion, minced
- 3-5 cloves garlic, minced
- 0.5 cup cilantro or parsley or combination (optional, but good)
- 1-2 teaspoons cumin, to taste
- 1 teaspoon coriander
- 1 teaspoon turmeric (not traditional but healthy and delicious)
- 2 teaspoons paprika
- 0.5 teaspoon cayenne or other dried chili
- Fresh squeezed lemon juice, to taste (I used a couple of teaspoons)
- 1 tablespoon extra virgin olive oil, optional
- 1.5 teaspoons unrefined sea salt
- 12 teaspoons black pepper
- 1 tablespoon sunflower oil or extra virgin olive oil for baking pan, optional
Sprouted Chickpea Falafel. Cooking:
- Preheat the oven to 425.
- Process sprouted chickpeas in a food processor or blender until pasty, but still chunky.
- Mix in seasoning and stir in oil if using.
- Line large baking sheet with parchment paper and brush with oil (not strictly necessary, can be baked without oil.)
- Make round patties with one tablespoon of mixture.
- Bake for 15 minutes, turn, and bake another 10-15 minutes.
- Serve hot or warm with a thin Tahina sauce (Tahina recipe), Israeli Salad, Grilled Eggplant, Homemade Pickles or Sauerkraut, Roasted Peppers, Oven-fried Potatoes, and sprinkle with Capers, Zaatar, Sumac and/or top with fresh mint, parsley, and cilantro.
Makes 18 falafels.
Variation: For raw/living falafel, dehydrate on one side for two hours, flip over and dehydrate for another two-four hours, depending how crunchy you want your falafel to be. Serve with raw tahinia. I like Artisana’s tahini for the base.
- 1 3/4 cups organic chickpeas must be cleaned and sorted.
- Soak for 12-16 hours, rinsing and changing water at least twice. Drain.
- Place in colander and place colander into a bowl.
- Rinse in pure cold water four times a day, drain, and keep covered with clean dishtowel. Keep in a cool room. After two days, a short tail will be formed.
- Rinse before using in recipe.
Note: In a pinch, you can sprout for one day after soaking. Or if you are in a real rush, just soak chickpeas for 16-24 hours. If instead you sprout for three days or more and the tail grows longish, use raw in salads or in sprouted hummus. Always rinse well and when done sprouting, refrigerate in a glass bowl, lightly covered, resting on a moist paper towel or dish towel.