FALAFELS

December 22, 2014

FALAFELS are one of the easiest, inexpensive recipes and create a delicious and nutritious snack or full meal when served as I have here with a Greek salad (leave out the fetta if vegan), home-made flatbread, home-made chilli sauce (recipes to come!) and mint co-yo (coconut yoghurt to make it a vegan recipe or use Greek yoghurt).

HOW TO MAKE HOME-MADE FALAFELS – RECIPE MAKES AROUND 25 FALAFELS

INGREDIENTS – SOURCE ORGANIC IF POSSIBLE
2 cups dry chickpeas – do not use tinned as they are already cooked and will make your falafels mushy
1 small onion, chopped
3-5 cloves garlic
1/4 cup of fresh parsley (or coriander)
11/2 tbsp wholemeal spelt flour (or any flour)
1-2 tsp salt
3 tsp cumin
2 tsp ground coriander
1/2 tsp black pepper
(optional) 1-2 tsp tumeric (will give falafel a lovely yellow colour and boost the nutritional value)
Coconut oil (or olive oil) for frying

METHOD
Soak chickpeas overnight with enough water to cover well
Drain and rinse chickpeas
In food processor or high-powered blender, pulse all ingredients together until the mixture comes together in a coarse form.
Form into any shape you like – I did quenelles but balls or discs are popular shapes, and shallow fry in stages in saucepan. After frying on one side for 2-3 mins, turn and repeat before draining on paper towel.

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