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.)
1 1/2 cups
fresh chickpeas, soaked, or 1 (15-ounce) BPA-free can of chickpeas, rinsed and drained
red onion, chopped
extra-virgin olive oil
small carrot, chopped finely
ground black pepper
cloves crushed garlic
lemons, juiced (3 if your lemons aren't super-juicy)
In This Recipe
Combine chia seeds in a bowl and add the 3 tablespoons of water. Set aside until it forms a gel.
Preheat oven to 350°F and line a baking sheet with parchment paper.
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.
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.
Bake about 20 to 30 minutes or until the falafel latkes are lightly browned on the bottom and golden on top.
Remove from oven and allow to cool and harden.
Serve with 2 tablespoons of tahini sauce (recipe below).
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.