Happy Wednesday, Everyone!
I hope the first half of your week has been going well. I’m just dropping in today to share a quick recipe for some delicious chili falafel nuggets! I created this recipe last week when I had no idea what to make for lunch. I didn’t have much in the fridge, so I pulled out a couple of cans of chickpeas beans, and whipped these delicious babies up in fifteen minutes! Falafels are one of my favorite foods, and they are so easy to make! I added a fun chili spin to these to make them warm and more fallesque (my favorite word that’s not actually a word but should be a word).
Falafels can be thrown into your wraps, salads, as side dishes, and sometimes I add them into soups as a dumpling replacement. It’s good; you should try it! The first time I ever tried a falafel was ten years ago while visiting my brother at the University of Iowa. He took me to Pita Pit and I ordered a caesar falafel pita wrap, per his recommendation. I had no idea what a falafel was and I was a bit hesitant. I took one bite and fell in love! Why, oh, why did it take me so long to try this delicious dish?
A falafel is a middle eastern dish that consists of mashed chickpeas, formed into a ball and fried. Every time I order a falafel from somewhere, it’s always unique and never the same as the last falafel I’ve had. I love that you can put a spin on it, and that’s what I did with these!
For my spices, I used sea salt, chili powder, cumin, black pepper, garlic powder, dill weed, and onion powder.
I cheated and gave up on smashing the chickpeas with a fork. I added them to the blender and pulsed them for about ten seconds. I used brown rice flour, but you can use any flour you want (although, I wouldn’t recommend almond flour with these because you need something to firm them up.)
Add avocado oil to the bottom of a frying pan. I didn’t deep fry these, but lightly cooked them on each side for about five minutes. I haven’t tried baking them, but you could if you wanted to!
This recipe makes 35 falafel nuggets! I stored them in the fridge and ate them all week long. Kyle also enjoyed them. Sometimes, I’d spread Kite-Hill chive almond based cream cheese on top for a savory treat.
Homemade Chili Falafel Nuggets
- 2 15 Ounce Can of Chickpeas (drained)
- 2 Large Eggs
- 2 Tbsp Avocado Oil
- 1/3 Cup Gluten Free Bread Crumbs
- 1/4 Cup Brown Rice Flour
- 3 Tbsps Cumin
- 1 Tbsp Chili Powder
- 1 Tsp Black Pepper
- 1 Tsp Sea Salt
- 1 Tsp Dill Weed
- 1 Tbsp Garlic Powder
- 1/2 Tbsp Onion Powder
Drain chickpeas and add them to a large mixing bowl. Mash with a fork, or use a blender/food processor to mash.
Mix the chickpeas with the eggs, breadcrumbs, flour, and seasonings.
Grease a pan with avocado oil and heat to medium-high.
Form two-tablespoon sized nuggets with the falafel mix and cook each side for about fifteen minutes. They should be golden brown.
Questions for you!
- Have you ever made falafel at home?
- Describe your day TODAY in one world.
- Do you call them Garbanzo beans or Chickpeas?