Sprouted Chickpea Falafel

Sprouted chickpea falafel is a part of famous delicious Jewish cuisine. No special equipment is needed to sprout chick peas. These falafel are easy to make and can be baked or dehydrated.

Ingredients:

  • 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:

  1. Preheat the oven to 425.
  2. Process  sprouted chickpeas in a food processor or blender until pasty, but still chunky.
  3. Mix in seasoning and stir in oil if using.
  4. Line large baking sheet with parchment paper and brush with oil (not strictly necessary, can be baked without oil.)
  5. Make round patties with one tablespoon of mixture.
  6. Bake for 15 minutes, turn, and bake another 10-15 minutes.
  7. 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.

Sprouted Chickpeas

  1. 1 3/4 cups organic chickpeas must be cleaned and sorted.
  2. Soak for 12-16 hours, rinsing and changing water at least twice. Drain.
  3. Place in colander and place colander into a bowl.
  4. 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.
  5. 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.

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