Make sure you have soaked the chickpeas for at least 6 hours before you start with the recipe below.
Start with boiling the soaked chickpeas along with one cup of mixed frozen vegetables and one cup chopped beetroots in a pressure cooker. When setting the cooker up, contents should be dipped in water to the top but not submerged. I boiled them for 15 minutes in Mealthy multi-pot pressure cooker for 15 minutes with natural pressure release (NPR). Tip: In case you are using the regular stove top pressure cooker, cook until the first whistle and the then let the pressure release naturally. Make sure you don’t overcook them. It needs to be little aldente.
While the chickpeas are getting boiled, roughly chop the onions, cilantro, parsley, green chilies and ginger.
Once the pressure is completely released strain the chickpeas and the veggies into a colander. Tip: Don’t throw away the liquid, instead save it to knead the dough or to make vegan aquafaba to replace the egg-whites in the cooking.
Now place the drained chickpeas and vegetable mix along with roughly chopped parsley, cilantro, onions, ginger and green chilies in a food processor. Pulse it using a chopping blade until a rough coarse texture is achieved. Don’t over process into a paste.
Transfer the contents of food processor into a mixing bowl. Then add all the spices and flour (salt, black pepper, roasted cumin powder, flaxseed meal, hempseed, almond flour and lemon juice).
Mix it to assimilate all the ingredients nicely.
Now use this mixture to make into flat falafel patties or conventional round falafels. Tip: For even sizing use an ice-cream scoop or similar spoon. Portion out the whole mixture into patties or roundels.
Place these falafel patties and/or roundels on to a lined baking sheet and refrigerate them for 30 minutes. Tip: At this point, patties/roundels can also be frozen for later use.
Grilling/Cooking: You can now use any one of several ways to cook these falafels. You deep fry them in a conventional manner or to make healthier version opt for baking or shallow frying. Among the health cooking methods, even though these could be baked but shallow frying or pan frying makes them moist.
For shallow frying, pre-heat and grease the appropriate pan. For patties use a griddle and for roundels use an aebleskiver or takoyaki pan. Tip: Patties will soak up all the oil you put so be very conscious with the quantity of oil you add. In general, half teaspoon of oil should be enough to brown them evenly. Place the patties and/or roundels on pre-heated pan. Cook for few minutes until golden brown from bottom and gently flip them. Use a chopstick or skewer to flip the roundels in aebleskiver or takoyaki pan.
Remove the cooked falafel patties or falafel balls on a cooling rack to avoid getting them soggy with the steam.
Repeat the process until all the patties and/or roundels are cooked.
Serve these falafel patties in a burger, serve them with a mezz-style plater, tuck them into a fluffy pita bread, crumble them little on a wrap or serve them just like that as a snack/appetizer with tazatki, tahini sauce or your favorite hummus the possibilities are endless.