- 2 cups dry chickpeas
- 1 bunch cilantro, chopped
- 1 small red onion, diced
- 1/ 2 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon parprika
- 2 tablespoons lemon juice
- 1/ 4 cup sesame seeds, toasted
- 6 tablespoons buckwheat flour
- Kosher Salt and pepper, to taste
Place the dry chickpeas in a large bowl and cover with water to soak overnight.
Remove the chickpeas and drain from the water, pat dry and add the chickpeas in to a food processor.
Add in the cilantro, red onion, spices, lemon juice and the sesame seeds to the food processor.
Pulse until the mixture is not too fine, with bits of chickpeas still intact.
Remove and add the mixture into a bowl, add in the flour 1 tablespoon at a time until you have a mixture pliable enough to form in to patties.
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Heat up a large skillet on medium high heat with 2 tablespoons of olive oil. Form the patties the size that you would like, and fry each patty in the olive oil until brown on both sides and transfer to a paper lined baking tray, 3-4 minutes.
Place in the oven and bake the falafels for 15 minutes. Remove from the oven and serve with couscous, roasted vegetables and hummus.
Freeze the rest of the falafels in a glass container and remove to defrost when you need an easy lunch or dinner.