Soak 16oz. dry chickpeas in water with 1/2t baking soda overnight.
1
Drain the chickpeas, and add them to a food processor.
2
Add three medium beets, 1/2 red onion, 1c parsley and 1c cilantro. Pulse to begin chopping the veggies.
3
Add 2T freeze dried dill, 8 cloves garlic, 1T kosher salt, 1T pepper, 1T cumin, 1T coriander, and 1/4t cayenne.
4
Process until all the chickpeas and beets are finely chopped. Check to make sure there aren’t any large chunks. Refrigerate for 1 hour.
5
Add 1/2t baking powder and 1/2c oat flour (more if your mixture is really wet).
6
Stir to combine. Make sure the flour gets completely mixed in.
7
Roll into balls and place on a parchment-lined baking sheet. Bake at 400 for 15-20 minutes.
8
Remove the falafel from the oven and let cool briefly.
9
Meanwhile make a cucumber dill yogurt sauce. Mix 1/2c coconut yogurt, 1/2 minced cucumber, 2T dill, and 1/2t salt.
10
Serve the falafel with the yogurt sauce and enjoy!
11
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