This recipe post is a long time coming, first because I haven’t posted anything in what feels like forever, and second because I’ve been meaning to make a recipe incorporating a special flour called tigernut flour for quite awhile. I received my tigernut flour from Organic Gemini, and you can read my review about it here! In terms of consistency and texture, it reminded me of coconut flour, since it tends to help dry out whatever you’re baking. So I knew that putting it into a wetter falafel mixture would do the trick to help bind the ingredients together. I’d been craving falafel for awhile, and wanted to use up a bunch of extra beans and zucchini that I had lying around. To bind everything together, usually I use oat flour, but I wanted to experiment here, and the results were great! I also made a savory herb yogurt dip to go alongside them. Hope you enjoy!
- 1 can chickpeas, drained and rinsed (or about 1.5 cups cooked)*
- 1/2 zucchini, grated and drained of most of the water
- 1/2 tbsp of your favorite hot sauce (you can leave this out for less spice)
- 2 large garlic cloves, minced
- 1 tsp cumin
- 1-2 tsp chili powder
- 1 tsp black pepper
- 1/2 tsp sea salt
- 2 tsp tahini
- 1 tsp olive or grapeseed oil
- small bunch of fresh herbs, chopped (mint, parsley, or cilantro work well)
- 2-3 tbsp flour (I used tigernut flour)
- 3 tsp sesame seeds, for sprinkling (optional)
- 1 recipe herbed yogurt dip (see below)
- In a food processor, place garlic cloves, zucchini, and chickpeas. Pulse until roughly incorporated. You want there to be a few chickpea chunks remaining, rather than a purée.
- Add hot sauce, tahini, and spices. Pulse a few times to incorporate these, drizzling in the oil as you go.
- Add flour, a tbsp at a time, until incorporated. I ended up adding 2 tbsp to the food processor and then stirred in another 1 tbsp right before baking.
- Add chopped herbs and pulse until just incorporated.
- Remove mixture from food processor and place into a large bowl. Cover and chill in fridge at least half an hour.
- Preheat oven to 375 F. Remove mixture from fridge and add another tbsp of flour if it seems too wet. If you squeezed most of the water out of the zucchini, you may not need it, but I didn’t do this the first time I made these so I needed the extra tbsp of flour.
- Shape the mixture into small balls about 1.5 tbsp in size with your hands. Flatten them down a bit and place onto a parchment-lined baking sheet. Repeat for all of the falafel. Sprinkle the tops with sesame seeds, if using, and press down lightly so they stick.
- Place the baking sheet into the oven for about 20 minutes, then flip the falafel over and cook another 5-10 minutes just until the tops are golden brown.
- Remove from the oven and let cool for at least 10 minutes before serving. Serve with herbed yogurt dip, if desired. See below for recipe.
- 12 oz of your favorite plain non-dairy yogurt (soy, coconut, or almond work well)
- 2 tsp dried mixed herbs (or your favorite dried herbs)
- 3 tbsp parsley, finely chopped
- 1 tsp black pepper
- pinch of sea salt
- Stir together all ingredients until well incorporated. Serve!
* You can use the leftover chickpea liquid in the can to make meringue or vegan mayo!