- Prep time
- 20 minutes, plus 5 hours chilling PT0.33333333333333M
- Cook time
- 5–6 minutes PT6M
- 4 patties
For a taste of the Mediterranean, enjoy this falafel-inspired recipe on artisan bread with tzatziki or hummus and fresh seasonal produce!
- ½ cup dry chickpeas
- 2 tablespoons tapioca starch
- ½ tablespoon cumin seeds, toasted
- ⅔ cup pecans, toasted
- ⅔ cup cashews, toasted
- ½ cup sunflower seeds, toasted
- 1 tablespoon sesame seeds
- ½ yellow onion, small diced
- 1 tablespoon garlic, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons parsley, chopped
- 2 tablespoons cilantro, chopped
- 3 tablespoons olive oil
Place chickpeas in a work bowl and cover with water by 1 inch. Place in refrigerator and let soak for a minimum of 4 hours or overnight. Drain water from chickpeas and roll on a towel to dry.
Place chickpeas, tapioca starch and cumin seeds in a food processor and pulse into a coarse meal. Add the nuts, seeds, onion and garlic and pulse 3–4 more times. Add salt, pepper, parsley and cilantro and pulse once to combine.
Pour mixture onto a lined baking sheet and press firmly to about ½ inch thick, then chill 1 hour. Cut out 4 patties (about 3½-inch diameter) with a round cutter. If you don't have a round cutter, firmly press approximately 1 cup of the mixture into 3½-inch ring molds and chill for 1 hour before cooking.
To cook, heat olive oil in a nonstick sauté pan on medium heat. Gently lay patties into the pan and cook for approximately 2 minutes until golden brown. Carefully flip patties over and cook the other side for 2 minutes or until golden brown.