Spring Menu Highlight: Baked Green Falafel
If you’ve joined our rides, you know it’s about more than just the miles.
It’s about savoring: the physical challenge, the camaraderie, the country views and fresh air you can’t get in the city, and the post-ride shared mealtime.
Our menu is an ever-changing document, informed by what’s inspiring us right now, what’s in season, and what’s in the markets around us.
Our Spring menu will debut this Sunday on our All Gravel ride, and will feature one of our favorites: baked green falafel.
This recipe is easy, healthy, and can be made with a few pantry items and the greens you have on hand. If you don't have parsley/cilantro, you can use dill, chives, even carrot tops! Get creative.
Whichever herbs you go with, these taste best fresh, so make a batch of the falafel mix ahead, then bake fresh to order all week.
Pile on top of salads and grain bowls for some extra flavor and protein, or go with the classic setup and serve with warm pita and hummus.
- 1.5 cups of dry chickpeas (uncooked), soaked in water for 12-24 hours
- Parsley, bunch (or about 3 cups loosely packed)
- Cilantro, bunch
- You can also use dill, carrot tops, and other green leaves loitering in your fridge!
- ½ large or 1 small jalapeño (or any other green hot pepper), deseeded
- Onion, peeled and quartered
- 3 Garlic cloves, peeled
- 2 tbsp olive oil
- 1.5 tbsp tahini
- 1 tsp salt
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp baking soda
- 1 tbsp of your favorite gluten-free flour blend
Pre-soak your chickpeas in water for at least 12 hours. If soaked for more, change the water at least once. Try getting your chickpeas at the bulk section to get the freshest batch!
Strain and set aside.
Set the oven to 400°.
In a food processor, grind the pre-soaked chickpeas into small bits (they end up looking like quinoa or bulgur). Place in a mixing bowl and set aside.
Add parsley, cilantro (and any other herb/green you're using), onion, garlic, jalapeño, olive oil, and tahini to food processor. Grind until you get a bright green, fairly smooth and moist blend. Add to the ground chickpeas waiting in the bowl, and with a fork, combine until smooth.
Add salt, cumin, paprika, and baking soda. Combine again.
Add flour, but don't make the mix too dry. Add half a tbsp first, combine, and assess. If the mix is still moist, add the rest. Your mix should still be very moist. If you’ve added too much and the mix seems dry, add a bit more tahini or olive oil. Dry mix = dry falafels!
Cover the mix and refrigerate for at least 30 minutes.
(Make ahead and keep it in an airtight container, refrigerated, for up to 3 days.)
Take about a tbsp of the mix and roll into a ball with your hands, place on a baking sheet lined with silpat (or parchment.)
Spray the balls (or ladle with a small spoon) with a wee bit of olive oil, and bake for 10-15 minutes, until the bottom is brown, flip, and bake for another 10-15.
Remove from oven and devour immediately!