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Spring Onion Falafel-Style Balls & Some Accompaniments

5 from 1 reader review
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 20 FALAFELS
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Ingredients

Falafel

  • 2 cups cooked chickpeas, dried with a kitchen towel
  • 2-3 cloves garlic, chopped
  • ½ small onion, roughly chopped
  • 4-5 green onions, sliced--white bulb parts and green tops separated
  • 2 teaspoon ground cumin
  • 1 tablespoon lemon juice
  • 2 tablespoon olive oil
  • sea salt and ground black pepper, to taste
  • 1 tablespoon rice/oat/millet flour
  • 1 teaspoon baking soda
  • 1 cup cooked millet (⅓ cup millet + ⅔ cup water simmered until all the water is gone)
  • 1 tablespoon sesame seeds, optional

Pickled Onions

  • ½ cup white wine vinegar
  • 1 cup water
  • 2-3 tablespoons maple syrup
  • 2 teaspoons sea salt
  • 1 red onion, sliced into thin half moons

Sweet & Salty Rosemary Peanuts

  • 1 cup raw unsalted peanuts
  • 1 sprig rosemary
  • 2 tablespoons maple syrup
  • sea salt, to taste

Tahini Sauce

  • 1 clove garlic, minced or grated on a rasp
  • 1 tablespoon lemon juice
  • 1 tablespoon maple syrup
  • 2 tablespoons olive oil
  • ¼ - ⅓ cup water (depending on how thick/thin you want it)
  • ¼ cup tahini
  • sea salt and ground black pepper, to taste
  • 2 sprigs dill, chopped

Instructions

For the falafel

  • Preheat the oven to 375°F and line a baking sheet with parchment.
  • In a food processor combine the chickpeas, garlic, chopped cooking onion, the chopped whites of the green onions, ground cumin, lemon juice, olive oil, salt and pepper. Pulse until you have a chunky paste and there are hardly any whole chickpeas left. Add the flour and baking soda and pulse a couple more times to combine. You should have a wet and chunky paste. Scrape this into a large bowl. To this, add the cooked millet, sesame seeds, and sliced green onion tops. Fold it all together to combine.
  • Form falafels with your hands by grabbing about 2 tbsp of chickpea mixture at a time. Gently roll it into a football-ish shape and place it on the parchment lined pan. repeat with remaining chickpea mixture. Once you're done, slide the tray into the oven and bake falafels for about 20 minutes or until lightly browned and slightly firm to the touch. Serve falafels in a pita, big lettuce leaf, or on top of a salad with any of the accompaniments

For the pickled onions

  • Combine everything but the sliced onion in a small saucepan over medium heat. Bring the mixture to a boil and simmer until the sugar is dissolved, about 1 minute. While it's heating up, pack the sliced onions into a clean jar. Pour the vinegar mixture over the onions and allow it to sit at room temp, uncovered, for an hour or so. Put the lid on and refrigerate onions until ready to use. These will keep for a few weeks (but they probably won't last that long).

For the rosemary peanuts

  • Toss all of the ingredients together and spread them out on a parchment lined baking sheet. Bake them in a 350°F oven until they've browned slightly and dried up a bit, about 7-10 minutes.

For the tahini sauce

  • Shake up all of the ingredients in a tightly sealed jar. Check it for seasoning, adjust and store in the fridge until you're ready to use it.

Equipment

Recipe Notes

  • I feel like quinoa or any other small, fluffy and spherical grain could work in place of the millet. Just make sure that all of the water is cooked out and the grain is as dry as possible when you go to mix it with the chickpea base.
  • As always, garlic, cumin and any other spices can be added or subtracted to your liking.
Spring onion falafel-style balls are made with millet and a few other twists. Naturally gluten-free, vegan, and super hearty.