So…I started with this recipe (not affiliated), decided to add carrot, make a double batch (to share), and didn’t have enough fresh parsley for even one batch (according to the recipe). I probably should have put in more cumin and garlic, too. Did I mention that I don’t have a food processor? The ingredients didn’t process well in the blender until I added water…
Anyway, so here’s a recipe that’s different from that recipe. They did turn out crunchy and yummy, but the cumin and garlic taste could have been stronger, so I’ll recommend double what the original recipe called for (since it’s a double batch).
This made a dozen (or around a dozen), but may vary depending on the size of your falafels. I shaped half (or around half) of the batch into patties and the other half (or around half) into balls.
- 1 cup oats, ground in a blender into a flour (or 1 cup oat flour already ground)
- 1-2 cups of fresh parsley, chopped (mine were chopped into big pieces and I only had around 1 cup, maybe a little less)
- 1 cup shredded carrot
- 1/2 onion, sliced
- 3-5 large cloves of garlic (or the equivalent or similar amount in small cloves) (I used a similar amount to 3 large cloves using some smaller cloves, too, but recommend using 4-5 or around that amount. You could start with 3 cloves, blend, taste, and add more (if necessary), but the garlic carries a spicy taste when raw and so you may think you have enough and be disappointed later.)
- 3-4 tsp cumin (I used 2, but like the taste of cumin, so could have used more. Start with a little, taste, and add more, if necessary)
- 2-3 large pinches of salt (around 2 tsp, I think) (for this one, you may need to start with a little, taste the batch and add more, if necessary)
- 1-2 lemons (I started with 1, spilled the juice, and then juiced a second to add to the little bit of juice I still had from the first lemon. Maybe you need around 1 1/2 lemon, depending on the size though. If you have small lemons, you may need 2.)
- 1/4-1/2 cup water
- nonstick cooking spray or oil (for greasing pan) (recommended: organic, expeller pressed, 100% coconut oil)
- Preheat oven to 375 degrees Fahrenheit.
- If you have not already ground the oats, grind them in a blender until they have the consistency of flour. Some whole or bigger pieces of oats may remain, depending on the efficiency of your blender, and that’s ok (so long as there isn’t too many). You may need to occasionally turn off your blender, pick it up, and shake it to get some of the whole or bigger pieces of oats down to the blade, and then begin grinding again. I use a high setting for this (grate and even use liquefy). Now you have oat flour.
- Dump the oat flour into a medium to large mixing bowl.
- In your blender, combine all ingredients from parsley down to salt.
- Squeeze the juice out of the lemon. I recommend a mesh strainer for catching the seeds. Add the juice to the blender.
- Add water, starting with 1/4 of a cup. Blend everything (that is in the blender) together.
- Pour into the bowl, over the oats.
- Mash garbanzo beans (I used a potato masher and a cup, but if you have a food processor, you can use that, too. You can probably also leave out the water and mix everything else in the food processor, too, and then combine.
- Mix well.
- Taste and adjust seasonings (if necessary).
- Lightly grease cookie sheet(s) or shallow baking pan(s)
- Form your falafel dough into patties or balls (or some of each), and place in rows on your cookie sheet(s) or in your baking pan(s).
- Bake at 375 for 20-30 minutes.
- Carefully remove the falafels from the oven, flip them, and return them to the oven (do not let them cool, but do this quickly, although carefully).
- Bake another 20-30 minutes.
Total baking should be around 45 minutes to 1 hour (perhaps a little longer). They should be crunchy and brown on the outside (on both sides) when finished (as you flip them, you should notice that the bottom of each is brown and crispy, and that side is probably finished). Check them in around 20 minute intervals to make sure they are not burning. Lower heat if necessary (you may also need to cook them longer if lowering the heat), as actual oven temperatures may differ.
You can serve these on bread, pita, salad, or even a “bun” or “wrap” made out of sturdy greens. I chose romaine lettuce for these ones, and spread on some homemade hummus (I won’t be sharing the recipe for that, because it was disappointing), cucumber, and red pepper slices. They were yummy and had a satisfying crunch. I may have eaten too many, but I shared some so there’s not as many to tempt me.