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Sundried Tomato Chickpea Falafel

Author : Ashley Madden
Cook Time: 50 mins
Servings: 20 Falafel
These Sundried Tomato Chickpea Falafel are big on flavour. 

Ingredients
  

  • ½ cup packed sundried tomatoes soaked in water for 20 minutes
  • 2 cups chickpeas cooked or canned
  • ¼ cup chopped carrot ~1 small carrot
  • 1 cup chopped zucchini ~1 zucchini
  • 4 cloves garlic minced
  • 2 tablespoons lemon juice
  • 2 tablespoons ground flaxseed
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon turmeric
  • ¾ teaspoon sea or Himalayan salt

Instructions
 

  • Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • Drain and roughly chop the sundried tomatoes.
  • Add the sundried tomatoes, chickpeas, carrot and zucchini to a food processor and process 5-7 times.
  • Add the remaining ingredients and process on low for 20-40 seconds until combined. Scrape down the sides of the processor and pulse again.
  • Transfer the mix to a bowl. Remove 1 heaping tablespoon of the falafel mix and roll into a ball and place on the baking sheet. Repeat with remaining falafel mix. The mix will be soft but will firm up once baked.
  • Bake for 40 minutes then remove from the oven and gently flip (to prevent the falafel from falling apart) using a silicon spatula and bake for another 10 minutes. Remove from the oven and enjoy!

Notes

Serve with tahini sauce, on top of a salad or in a pita!
I like to freeze these falafel once cooled and take them out as needed to thaw.
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