These homemade falafels are easy to make and have such great flavor! Eat them in a pita with some vegetables, creamy tahini sauce and you’ve got yourself the perfect lunch.
I hope everyone enjoyed their Labor Day weekend! I usually have something to say like, ” I can’t believe it’s September already!” but there’s something about having a baby that makes time pass really slowly while also seeming to go quite quickly. It’s hard to explain but I guess it balances things out!
Falafels make me think of my childhood. We used to always buy the box of falafel mix and just remember how delicious they always smelled and tasted. I don’t think I really knew what falafels were at that age and had no idea they were Greek. I’m pretty sure I ate them with bread and ketchup, haha!
Up until a few years ago I always just bought the box mix when I was craving falafels and never even thought to make my own. Since they were so delicious, I just assumed there was some big process that went into making them and I wasn’t up for it. Then, a few years ago I looked into falafel recipes for fun and realized just how easy they were to make!
Since then, I’ve loved experimenting with different flavors of falafel. I’ve made this one and this one and now I’m sharing my Roasted Broccoli and Lemon flafels and they are so flavorful and delicious! I hope you enjoy them
- 1 (25 ounce) can chickpeas, drained and rinsed
- 2 cups broccoli florets, cut small
- 2 teaspoons olive oil, plus more for baking
- 1 teaspoon salt
- 2 teaspoons cumin
- 1 clove garlic, minced
- Juice of ½ a lemon
- ½ teaspoon lemon zest
- ½ teaspoon paprika
- Pita bread, I used a gluten free pita bread
- Desired toppings such as, lettuce, tomato, cucumber and carrots
- ½ cup tahini
- Juice of ½ large lemon
- 5-7 tablespoons water, depending on how thick you want it
- Salt, to taste
- Pre-heat oven to 450 degrees Fahrenheit. On a small sheet pan toss the broccoli with the olive oil and a pinch of salt and pepper. Roast broccoli until tender and browned, about 15 minutes.
- Add the broccoli, chickpeas and remaining ingredients to a food processor and blend for 1-2 minutes. If mixture is too chunky the falafels will be dry. You will probably have to scrape down the sides in between pulses.
- Turn oven down to 400 degrees and line a large baking sheet with parchment paper. Form the falafel mixture into patties and place on the parchment paper and brush the top of each with olive oil. Bake falafels until golden brown on each side and heated through, about 25 minutes, flipping once.
- Make the sauce by mixing all ingredients together in a small bowl. Fill pita with falafel and desired toppings and then pour sauce over.