Zhoug Farro Falafel

Zhoug Farro Falafel: Prepare to embark on a tantalizing journey of flavors with these delectable falafels! Inspired by the Yemeni spicy herb paste called Zhoug, these falafels feature a perfect blend of hot peppers, fresh herbs, cumin, and more. They are a true fusion of taste and texture, and the best part? They’re entirely soy-free! For those who prefer a milder experience, a simple tweak with jalapeño pepper can do the trick. Read on to discover the magic of these zesty falafels and a delightful dip suggestion to elevate the experience even further.

YIELD: The recipe yields 20 to 24 falafels

INGREDIENTS:

• 1 cup (165 g) cooked farro or (194 g) spelt berries
• 1 cup (164 g) cooked chickpeas
• 2 small jalapeño peppers (1.75 ounces, or 50 g), trimmed and seeded
• 1/4 cup (6 g) packed fresh cilantro leaves
• 1/4 cup (15 g) packed fresh flat-leaf parsley
• 1 tablespoon (10 g) minced garlic
• 1/2 teaspoon coarse kosher salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground black pepper, to taste
• 1/8 teaspoon ground cardamom or 1/4 teaspoon ground allspice
• 2 tablespoons (30 ml) grapeseed or olive oil
• 1 tablespoon (15 ml) fresh lemon juice
• 1/4 cup (40 g) minced red onion or (20 g) scallion
• 6 tablespoons (45 g) chickpea flour
• 1/4 teaspoon baking powder
• Nonstick cooking spray or oil spray

INSTRUCTIONS:

1. In a food processor, combine the cooked farro and chickpeas. Process until the mixture is partially smooth, leaving some chunky pieces of beans. Whole beans should not remain. Transfer the mixture to a medium bowl.
2. To the food processor, add the jalapeño peppers, cilantro, parsley, garlic, salt, cumin, black pepper, cardamom, oil, and lemon juice. Process until smooth, scraping the sides with a rubber spatula if necessary. Transfer the mixture to the same bowl with the farro and chickpeas. Stir to combine.
3. Sprinkle the chickpea flour and baking powder on top of the mixture. Gently fold the ingredients together until thoroughly combined. Cover the bowl with a lid and refrigerate for 1 hour, up to overnight, to let the flavors meld.
4. Preheat the oven to 375°F (190°C, or gas mark 5). Lightly coat a mini muffin tin with nonstick cooking spray or oil spray.
5. Grab 1 packed, slightly heaping tablespoon (24 g) of the falafel mixture and place it in the prepared tin. Bake the falafels for 15 minutes. Carefully flip them with a small baker’s spatula and press down slightly. Bake for an additional 10 to 15 minutes until the falafels are firm and golden brown.
6. Allow the falafels to stand for 10 minutes before serving.

These delightful Zhoug Farro Falafels are ready to impress with their bold flavors and satisfying texture, `perfect for sharing with friends and family or for a scrumptious snack anytime.

RECIPE NOTE:

• For a simple and creamy dipping sauce to complement the falafels, whisk together 3/4 cup (180 g) unsweetened plain vegan yogurt or Basic Cashew Cream, 1 1/2 tablespoons (6 g) minced fresh parsley, cilantro, or mint, 1 1/2 tablespoons (23 ml) lemon juice, 1 1/2 tablespoons (24 g) tahini paste, 1 to 2 cloves of grated or pressed garlic, and salt and pepper to taste. The result is a heavenly dip that yields approximately 3/4 cup (200 g) of deliciousness.

Prepare to embark on a culinary adventure with these enticing Zhoug Farro Falafels and their delectable dipping sauce. The combination of flavors and textures is simply irresistible, making them a perfect addition to your plant-based menu. Enjoy these flavorful falafels as a wholesome snack or as part of a delightful meal, and share the joy with your loved ones. Happy cooking and bon appétit!