Almond Falafel

These little balls made with chickpeas, almonds and spiced with cumin, coriander and turmeric will be perfect served as appetizers or as a lunch with sour cream, pitas and a few lemon wedges.

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20 min
4
5 min
Freeze for three months.

  • Ingredients

    • 2 cups (500 ml) chickpeas, rinsed and drained
    • 1 egg
    • ½ cup (125 ml) ground almonds
    • 2 cloves garlic, chopped
    • 1 tsp (5 ml) ground cumin
    • 1 tsp (5 ml) turmeric
    • 1 tsp (5 ml) ground coriander
    • Salt and pepper from the mill to taste
    • ¼ cup (60 ml) flour
    • ¼ cup (60 ml) vegetable oil
    • ½ cup (125 ml) sour cream
    • 4 lemon wedges
    • 4 pita breads

  • Preparation

    1. Place all ingredients in a food processor, except flour, oil and toppings.
    2. Blend until smooth. Adjust with liquid as needed.
    3. Using a spoon, form balls about 2 cm in diameter.
    4. On a plate, spread the flour and coat each of the balls.
    5. In a large skillet, heat the oil and cook the falafels on all sides until golden brown, about 5 minutes.
    6. Serve with sour cream, lemon wedges and pita bread.

For the adventurers

Notes and tips

Add ¼ cup (60 ml) sunflower seeds and 1 egg to the chickpea mixture.

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