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I've been going through a real chickpea phase lately, making batches of hummus weekly (sometimes twice a week). . in addition to chickpea bread (see Socca), toasted chickpeas on salads, and falafels. I tend to get stuck on certain foods and often keep them on repeat for just a little too long. Just ask my husband, he'll tell you about our winter of curried lentil soup. Lots and lots of lentil soup. When I saw these perfect collards at the farmer's market on Saturday, I thought. . hummus + falafel, making a riff of my favorite Juice Press wrap. The falafels are based off of Dana Shultz' recipe, the hummus is my own, and for the wraps I added simple roasted cauliflower and beets, diced with a bit of mint, lemon + plain non-dairy yogurt.


● 1 15- ounce can chickpeas, rinsed, drained and patted dry

● 1/3 cup chopped fresh parsley + cilantro (mix)

● 4 cloves garlic

● 1/2 yellow onion, chopped

● 2 tablespoons raw sesame seeds

● 1 1/2 teaspoons cumin, plus more to taste

● 1/4 teaspoon each sea salt and black pepper

● Healthy pinch of each cardamom + coriander

● 3 tablespoons flour (I used gluten free all-purpose)

● 3-4 tablespoons grape seed oil (or any neutral cooking oil)


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Add chickpeas, parsley, onion, garlic, sesame seeds, cumin, coriander, cardamom, salt + pepper to a food processor and pulse to combine, scraping down sides as needed until thoroughly combined. Incorporate flour one tablespoon at a time while pulsing. Transfer to a mixing bowl, cover and refrigerate for 1-2 hours. Once chilled, scoop out rounded Tablespoon amounts, roll into balls and flatten a bit. Heat a large skillet (cast iron if you have) over medium heat and add enough oil to generously coat the pan. Cook 5-6 falafel at a time, for a total of 4-5 minutes, flipping when the underside is deep golden brown. Repeat until all falafel are browned - the deeper golden brown they are, the crispier they'll be.