Baked Hazelnut Falafel

Hazelnut-falafels-8 (1)
photo: sails + spices

Hi everyone!! Apologies for going MIA for a few weeks- we were in Kiwi Nation aka New Zealand for two weeks! It was absolutely wonderful- from the people, to the landscape, to the food. Patrick gets about 4 weeks off a year from work [in two week increments] and we always try to take full advantage because the rest of the year is quite chaotic [in the best of ways]! But now it’s back to home cooking [I have to say, we totally missed it- even though the food was probably the best I’ve had in all our travels]. So here is one of my favorite recipes. Super simple if you have a food processor- basically does all the work for you. Falafels are a great source of protein and fiber and a great addition to spaghetti squash, pasta, pita, salad- you name it. The only problem is, typically store or restaurant purchased is fried [not all the time BUT a lot of the time], which kind of defeats the purpose! You can get it just as crispy + delish in either the oven or if you have an air fryer that is a great option too!

Tip: For some extra protein/fiber swap out the hazelnuts for 1 Cup full cooked green lentils! Another super delish falafel recipe!!

The recipe below, although modified, is from sails + spices!

ingredients 

  • 1.5 cups dried chickpeas [if using canned, add 1/4 C flour as mixture will come out too liquidy without]
  • ½ small onion, diced
  • 2 cloves crushed garlic
  • 1 red chili, finely diced
  • 1 tbsp coriander powder
  • 1 tbsp cumin powder
  • 1 cup cilantro (coriandar) with stems, chopped
  • ½ cup parsley leaves, chopped
  • ½ cup hazelnuts
  • 1 tsp of baking soda

recipe 

  1. Preheat oven to 375 degrees.
  2. Line a baking sheet or spray with olive oil
  3. If using dried chickpeas: Put the chickpeas in a large bowl and cover with water by 3 or 4 inches—the beans will triple in volume as they soak. Soak for 12 to 24 hours, checking once or twice to see if you need to add more water to keep the beans submerged. (If the soaking time is inconvenient for you, just leave them in the water until they’re ready). Once ready, you should be able to break them apart between your fingers.
  4. Place all ingredients in a food processor + mix. We don’t puree ours because we prefer it a little clumpier; however, mix to your preference. It should look minced.
  5. Roll the mixture into balls, about 1½ inches each, then flatten them into thick patties. Put the falafel on the prepared pan and brush the tops with the remaining 2 tablespoons oil. Bake until golden all over, 10 to 15 minutes on each side.
Hazelnut-falafels-6
photo: sails + spices

We hope you enjoy!

-The Neilan Family-

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