Crispy Skillet Vegan Falafel Bites

Name: Crispy Skillet Vegan Falafel Bites
Prep time: 55 min
Total time: 55 min
Yield: 8
Ingredients: ½ medium onion (chopped); 3 cloves of garlic (crushed); ⅓ cup of cilantro (finely chopped); ⅓ cup of parsley (finely chopped); 2 tbsp of white sesame seeds; ½ tsp of salt; ½ tsp of black pepper; ¼ tsp of cayenne pepper; ¼ tsp of ground coriander; 1 tsp of ground cumin; 2 tbsp of all-purpose flour; 4 tbsp of olive oil; 8 pita breads; 2 cups of lettuce (shredded); 2 cups of cherry tomatoes (sliced); 1 cup of pickles (sliced); 1 cup of hummus; ½ cup of tahini sauce

Crispy, pan-fried falafel bites packed with fresh herbs, sesame seeds and warm spices. They are crunchy on the outside, tender on the inside, and perfect stuffed into warm pitas with tahini and fresh veggies.

Preparation: 55 mins

Servings: 8

Instructions

Step 1: Drain and dry chickpeas

Drain the 15oz (425g) can of chickpeas very well and pat them dry with paper towels to ensure they aren't wet.

Step 2: Pulse base mixture

Add the chickpeas, the chopped onion and crushed garlic to a food processor. Pulse until roughly minced, but stop before it turns into a paste.

Step 3: Add herbs, seeds and spices

Add the cilantro, parsley, white sesame seeds, salt, black pepper, cayenne, ground coriander and ground cumin. Pulse again until everything is well combined.

Step 4: Bind with flour

Sprinkle in 2 tbsp all-purpose flour and pulse a few times just until the mixture holds when pressed.

Step 5: Shape and flatten

Roll into 8 balls, then place on a parchment-lined tray. Using a small parchment square and a flat-bottom glass, press into discs about ¾in (2cm) thick.

Step 6: Chill to firm

Freeze the tray for 20 minutes to help the falafel keep their shape while frying.

Step 7: Pan-fry first batch

Heat 2 tbsp of the olive oil in a skillet over medium heat. Add 4 falafels and cook until crisp and golden, about 3 minutes per side. Transfer to paper towels.

Step 8: Pan-fry second batch

Add the remaining 2 tbsp of olive oil to the pan. Fry the last 4 falafels, 3 minutes per side, until browned and crunchy. Drain briefly on paper towels.

Step 9: Serve

Taste and add a pinch of salt if needed. Serve hot inside the pita breads with shredded lettuce, sliced cherry tomatoes, pickles, hummus and tahini sauce.

Ingredients

425g of chickpeas
½ medium onion (chopped)
3 cloves of garlic (crushed)
⅓ cup of cilantro (finely chopped)
⅓ cup of parsley (finely chopped)
2 tbsp of white sesame seeds
½ tsp of salt
½ tsp of black pepper
¼ tsp of cayenne pepper
¼ tsp of ground coriander
1 tsp of ground cumin
2 tbsp of all-purpose flour
4 tbsp of olive oil
8 pita breads
2 cups of lettuce (shredded)
2 cups of cherry tomatoes (sliced)
1 cup of pickles (sliced)
1 cup of hummus
½ cup of tahini sauce

Nutritional Info
per serving

Calories:: 405kcal
Protein:: 12g
Carbs:: 48g
Fat:: 17g