215 ozcans chickepeasrinsed and drained, or 3 cups cooked chickpeas
1/2cfresh parsleyroughly chopped
2tdried oreganoOR 1 T fresh
1/2cflourOR 1/2 c chickpea flour for GF option
1/2cpanko breadcrumbsOR GF breadcrumbs
1/4 to 1/2cEVOO oilfor frying
For the Falafel Wraps - Optional
grape or regular tomatoessliced or diced
1/2red or sweet onionsliced
4pieces of lavash or pita bread
Vegan Greek Yogurt Sauce - Optional
1cyogurtI like almond yogurt for this
Juice of 1 lemon
salt and white pepperto taste
In a large food processor combine the chickpeas, shallot, parsley, garlic, pumpkin seeds, salt, cumin, oregano, baking powder, and flour. Process just until a dough forms about 45 seconds to 1 minute.
OPTIONAL STEP: Cover the falafel dough and place in fridge for an hour. Remove dough from fridge and proceed with recipe.Either while dough is resting in the fridge for 1 hour, or just resting on your countertop for a few minutes, mix up the sauce and prep the ingredients for wrap if you are eating one.TO MAKE THE SAUCE: Combine yogurt and next 6 ingredients for the sauce in a small bowl. Whisk together until smooth. Store in fridge until you are ready to use. Will store in fridge for up to 5 days.
If you plan to cook the falafel immediately, begin heating oil in a large skillet on the cooktop over medium-low heat. Prepare a plate with paper towels and set aside.Prepare a baking pan with wax or parchment paper on it, set aside. Place breadcrumbs in a shallow dish.
Using a cookie scoop (or scoop up dough in a heaping tablespoon), scoop out dough into balls. Slightly flatten the balls in your hands and press gently into the breadcrumbs to coat both sides. Place the falafel patty on the prepared baking sheet and continue making the patties until all the dough has been used.
To cook immediately: Once the oil is hot and shimmery and a piece of breadcrumb fries in it, place the falafel patties in the pan to fry, being careful not to overcrowd the pan (you will most likely have to cook the patties in batches). Fry for about 2 minutes per side then drain on the paper towel lined plate. Continue cooking until all patties are done. Serve immediately as is or in a Greek wrap with sauce and enjoy!
To freeze for later: Flash-freeze uncooked falafel patties for 1 hour and then place in a freezer safe container and store for up to 6 months.To cook: Remove falafel patties and allow them to thaw overnight in the fridge, or defrost them in the microwave just until thawed (defrost times will vary depending on your microwave). Alternatively, you can thaw the falafel patties on the counter for about 30 minutes. Proceed to cook falafel as described above and enjoy!
NOTE: To make a GF version replace the flour with chickpea flour and use GF breadcrumbs.
NOTE: We tried cooking previously frozen patties directly from the freezer and we tried baking them (both thawed and from the freezer) - neither method turned out as well as thawing and lightly frying them. You absolutely can bake frozen or thawed patties in your oven at 375 for 20 to 30 minutes (flipping halfway through), BUT they won't be as crispy.