A few months back, I started following a very well-known blogger – Ali from Inspiralized. She is best known for spiralizing foods and has some unique ideas for using food.
She also has another channel which focus specifically on kids, known as Inspiralized Kids. She posts lots of kid friendly recipes here and I love browsing her site when I’m looking for some food motivation for Matilda & Amelia.
I found a recipe on her site for falafel, which is in my top 5 favorite foods, so I thought I’d give it a whirl. These are super easy to make and come together so quickly. They are easier than a muffin to make and are full of protein, which I love for the girls. I ended up making extra and popped them on top of the salad I was having for lunch too with a little bit of hummus. They were the perfect light (and quick!) lunch today for all three of us!
Easy Falafel Balls
- 1 cup canned chickpeas, drained and rinsed
- 2 tablespoons flour, any kind
- 1 tablespoon freshly chopped parsley
- 1 tablespoon freshly chopped cilantro
- 3 garlic cloves, roughly chopped
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- Kosher salt & freshly ground pepper, to taste
- In a food processor, combined the chickpeas, flour, parsley, cilantro, garlic, cumin, coriander, and season with pepper and desired amount of salt.
- Scoop out about 2 tablespoons of the mixture with your hands and form into balls. Set aside on a parchment paper lined baking sheet or similar surface while you form all the balls.
- Once done forming the falafel balls, set a large skillet over medium-high heat and add in the grape seed or avocado oil. Once oil is shimmering, drop in the falafel balls and cook 2 minutes per side until all sides are browned and the falafel balls are crispy. I like to shake the pan every 2 minutes instead of flipping them onto sides, to ensure a rounder shape. Let cool before serving. Enjoy!