Ahhh, green falafel. These puppies are a bit more healthier than usual falafel, and pretty tasty. I couldn’t find a healthier (=less oily) way to fry them up yet, but I cooked them in a pan with oil half way up to the puppies and turned them around until they became golden. For now, this is the best way to cook falafel. I tried spraying oil onto them and baked in the oven, just baked in the oven without any oil, and they came out tasty alright, but not crispy outside texture that I wanted. They are green because collard greens were added. Here’s the recipe. Enjoy!
1 cup dry chickpeas or 2.5 cups soaked (soaked in plenty of water over night)
4-5 collard green leaves (stems removed, torn into bite size)
3 garlic cloves, minced or pressed
3 Table spoons tahini
3 Table spoons lemon juice
1 tea spoon salt
1 tea spoon grind cumin
1/2 tea spoon grind black pepper
dash of cayenne
3-4 Table spoons GF flour (oat flour or rice flour will do)
Servings: 18 golf ball size falafel
To make falafel:
- Drain chickpeas. Grind them in Vitamix or food processor until smooth. Remove it from the food processor and set it aside.
- Put torn collard green leaves in the food processor. Process until they became finely minced.
- Add chickpeas, tahini, lemon juice, garlic, salt, cumin, black pepper, cayenne, and GF flour. Process until everything is incorporated.
- Place the falafel mixture in a stainless steel bowl or pan, and put it in freezer for 30 minutes.
- By using a 2-tablespoon, measure the mixture and roll it into a ball. Repeat until the mixture is gone.
- Heat vegetable oil of your choice in a sauce pan about 1/2″ depth.
- Fry up the puppies until they become golden all around. You have to turn them a few times since they are not entirely submerged in oil.
- Line up a big plate with paper towels. Rest the puppies on them.