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Prep time
15 minutes
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Cook time
30 minutes
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Makes
15 falafel latkes
Author Notes
A classic dish from Israeli cuisine, the falafel, hits all the right senses with its unique flavor profile and Middle Eastern flare. Because it is a tried and true favorite, I decided to shake up the recipe a bit to create a healthier and more festive Chanukah feel. Both a high fiber and high protein option versus the classic potato latkes, this modification will become your new favorite. (And because it’s Chanukah, the holiday that celebrates oil, you can pan-fry in a skillet with a few tablespoons of avocado oil instead of baking, about 6 minutes on each side.)
Falafel recipe excerpted from Secrets of a Kosher Girl, and tahini sauce excerpted from Living a Real Life with Real Food, both by Beth Warren, RD. —Beth Warren
Ingredients
- Falafel Latkes
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1 1/2 cups
fresh chickpeas, soaked, or 1 (15-ounce) BPA-free can of chickpeas, rinsed and drained
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1/2
red onion, chopped
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4 tablespoons
chickpea flour
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1 tablespoon
ground cumin
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1 tablespoon
ground coriander
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2 tablespoons
extra-virgin olive oil
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1
small carrot, chopped finely
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2 tablespoons
dried parsley
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1 pinch
kosher salt
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1 pinch
ground black pepper
- Tahini Sauce
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3
cloves crushed garlic
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2 teaspoons
kosher salt
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2
lemons, juiced (3 if your lemons aren't super-juicy)
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1/2 cup
tahini paste
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1 teaspoon
ground cumin
Directions
- Falafel Latkes
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Combine chia seeds in a bowl and add the 3 tablespoons of water. Set aside until it forms a gel.
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Preheat oven to 350°F and line a baking sheet with parchment paper.
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Combine the chickpeas, onion, garlic, chickpea flour, cumin, coriander, olive oil, salt and pepper, parsley, and carrot. Pulse in a food processor until the mixture is well combined and smooth.
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Scoop about 2 heaping tablespoons of the chickpea mixture and form into a flat patty (like a latke shape). Repeat until 15 latkes are formed.
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Bake about 20 to 30 minutes or until the falafel latkes are lightly browned on the bottom and golden on top.
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Remove from oven and allow to cool and harden.
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Serve with 2 tablespoons of tahini sauce (recipe below).
- Tahini Sauce
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Puree garlic in a food processor, then add in remaining ingredients. Adjust flavorings to taste. Refrigerate up to 1 week, or freeze in ice cube trays to defrost when you need a quick dipping sauce for snacks.
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