Falafels can be perfect candidates for meatless dinner and/or lunch. There are many ways to prepare them; it is possible to exclude eggs or flours. Although, it is more common to deep fry falafels, I am frying them on a simple frying pan with a small amount of fat and turning them around from time to time. I used to eat them a lot when I had a vegetarian diet (before my diagnosis) but even now they remain on my menu quite often.
Highlights
- Gluten/wheat free and dairy free
- Protein rich
- Vegetarian
- Satiating
- Lunch/Dinner
Ingredients
- Boiled Chickpeas – 2 x 350g
- Chickpeas flour – 4 or 5 teaspoons
- Onion – 1 big or 2 small
- Garlic – 1-2 gloves
- Fresh parsley
- Salt – big pinch
- Cumin – 2 teaspoons
- Corn grids or amaranth flakes – for ‘breading’
- Fat – to fry
- Optional: one raw egg
Needed appliances
- A bowl (mixing)
- Two plates (breading, de- fatting)
- A spatula (mixing, frying)
- A kitchen processor (grinding chickpeas)
- A (frying) pan
- A kitchen paper towel (de-fatting)
Preparation steps
- Peel onion and garlic
- Dry boiled chickpeas on a paper kitchen towel
- Blend dried chickpeas, onion, garlic, parsley in a kitchen processor (see picture)
- Add chickpeas flour, salt and cumin (optional: raw egg) and mix all together
- Form small balls and ‘bread’ them in amaranth flakes
- Fry falafels until golden brown
- Serve warm or cold
Enjoy your meal,
I think these are delicious! Saved the recipe so I can make them soon. Thanks!