Herby Broccoli Falafel

When broccoli and fresh herbs are abundant, I jump at the chance to make this recipe. These falafel are packed with tons of flavor, and are perfect to make for a meal prep or a crowd of friends. Add to the top of a salad for extra protein, wrap in a fresh pita bread with lots of toppings, or make them into burger patties for a vegetarian option at your next cookout. 

I always like to serve these falafel with a creamy sauce. Make your favorite tzatziki or in a pinch, mix together tahini, miso paste, lemon juice and garlic to drizzle right on top. Earlier this year we shared a recipe for Roasted Beet & Herb Hummus, which makes a great topping to these falafel. 

You can customize the herbs to your taste, but I always recommend lots of fresh parsley!

Ingredients
1 head of broccoli- chopped into florets
1 onion, peeled and chopped
3 cloves of garlic, minced
1 packed cup of fresh herbs (parsley, basil, dill, etc)
¾  cup of dried chickpeas cooked until soft, or 1 15 oz can of chickpeas, drained
3 tbsp flour or bread crumbs
1 egg
Zest from one lemon 
1 tsp cumin powder
1 tsp coriander powder
​1 tsp paprika
1 tsp salt
1 tsp baking powder

Method of Preparation

1. Preheat your oven to 425F and line a baking tray with parchment. 
2. In a food processor, pulse the broccoli until it is very small and has a “rice-like” texture. Remove broccoli from the blender and set aside. Add your onion, garlic, and herbs and pulse until chopped finely. 
3. To the food processor add the remaining ingredients + riced broccoli and pulse until combined. No need to make this smooth, you want some texture to remain. 
4. Form balls with a small scoop or your wet hands- 1.5 inch is the goal, but you can make these larger or even into burger patties if you prefer. 
5. Bake for 30 minutes, flipping halfway through, until the falafel are golden brown. 
6. Serve with your favorite creamy sauce or our Root 5 Farm Beet Hummus.