FALAFELS

RECIPES

FALAFELS

I haven’t had many falafels in my time as they are usually full of onion, garlic and far too many chickpeas for my stomach to handle. When I have, I love the taste and I love the option of a vegetarian lunch to add to the rotation so I tweaked the traditional recipe a little!

INGREDIENTS – MAKES 10

  • 1 Can of chickpeas (see notes)
  • 1 White potato
  • 3 Springs of spring onion
  • 1 Cup of flat leaf parsley
  • 1/3 Cup of fresh mint
  • 1/2 Cup of fresh coriander
  • 2 Tsp of garlic infused oil
  • 2 Tsp of cumin
  • Sesame seeds – for rolling
  • Salt – to your taste

METHOD

  • Cook potato by either boiling on the stove or popping in the microwave for 3 minutes. Set aside to cool.
  • Drain the chickpeas and rinse in water. Pat dry with paper towel
  • Grab a frypan and put on medium heat. Add the garlic oil and the chickpeas then cook for a few minutes until chickpeas start to turn golden and slightly crispy. Remove from heat and set aside.
  • Place all of the herbs, spring onion and cumin into a food processor and pulse until it is finely chopped but not a paste.
  • Add the potato, chickpeas and a pinch of salt then pulse again until the ingredients are bound together almost like a dough consistency.
  • Sprinkle sesame seeds onto a plate then use a tablespoon to scoop the falafel mix, roll into a ball and roll into the sesame seeds. Repeat until all mixture is used
  • Now you can either shallow fry them in some extra virgin olive oil or pop them on a baking tray and place in the oven at 180 degrees fan forced for about 30 mins. I usually fry them then place on some paper towel to absorb any excess oil
  • Serve with my delicious tabbouleh recipe and my tzatziki

NOTES

  • Traditionally dried chickpeas are used but according to the Monash University FODMAP diet guide, canned chickpeas “have a lower FODMAP content because the water soluble Oligos and fructans leach out of the bean.
  • I’ve found keeping the ingredients as dry as you can helps hold the shape when rolled and cooked. That’s why I pat down the chickpeas and slightly crisp them in the pan.
  • Eating 3-4 at a time doesn’t seem to hurt my stomach but with more falafels means more chickpeas so make sure you test your threshold

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