Falafel 4 Ways

Falafel 4 Ways

FALAFEL 4 WAYS

1 - VEGAN FALAFEL

INGREDIENTS:

  • 2 cups chickpeas
  • 1/2 large onion
  • 2 handful fresh cilantro
  • 1 handful fresh parsley
  • 3 cloves garlic
  • 1 tsp cumin
  • 1 tsp Salt
  • 1 tsp baking powder
  • 4-6 tbsp flour

INSTRUCTIONS:

Step1

Add to food processor chickpeas, onion, cilantro, parsley, garlic, cumin, salt, baking powder. When ready put the mixture in a bowl, add the flour and mix well.

Step 2

Add flour to your hands and work in by hand adding as little as possible to be able to form balls without the dough sticking too much to your hands.

Step 3

Form golf ball sized balls and place on a parchment paper lined flat plate with enough space in between them. Bake for 30 minutes at 200ºC.

HUMMUS RECIPE:

  • 2 cups cooked chickpeas
  • 3/4 cup chickpea brine
  • 1/4 cup olive oil
  • 1 Tbsp tahini
  • 1 tsp Salt

INSTRUCTIONS: Mix everything in the food processor and serve with sweet chilli.

2 - BAKED SWEET POTATOES FALAFELS

INGREDIENTS:

  • 300g baked sweet potatoes
  • 2 large cloves garlic
  • 1 handful fresh coriander leaves
  • 200g chickpeas
  • 1⁄4 teaspoon ground cardamom
  • 2 teaspoons ground coriander
  • 1 teaspoon cumin
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 2 tablespoons gram flour (chickpea flour)
  • Extra gram flour for rolling with

INSTRUCTIONS:

Step1

Put all the ingredients into a blender or food processor.

Step 2

Place on a baking tray and bake in preheated oven at gas mark at 220 ̊C for approximately 30 minutes.

3-EASY FALAFEL WITH SPINACH

INGREDIENTS:

2/3 cup chickpeas

6 tablespoons cashews, soaked 1 hour or overnight

1 cup fresh spinach

4 garlic cloves

2 small onions

1 teaspoon cumin

1 cup fresh herbs

1/4 cup lemon juice

1/3 cup breadcrumbs

Salt and pepper to adjust regarding taste

INSTRUCTIONS:

Step1

In a food processor place all the ingredients starting with the drained canned chickpeas, cashews, spinach, crushed garlic, onions, cumin, fresh herbs, lemon juice and breadcrumbs.

Step 2

Process until it forms a sticky thick batter. Using a spatula scrap down the bowl of the food processor and transfer the falafel batter into a large mixing bowl. Add salt and pepper.

Step 3

Place in the fridge to firm up for 15 minutes. Meanwhile preheat your oven to 200 C.

Prepare a baking tray covered with parchment paper.

Step4

Set aside. Remove the batter from the fridge. Place each falafel onto the prepared baking tray.

Step 5

Bake for 25- 35 minutes or until crispy or the top and slightly brown. If it cooks too fast reduce the oven to 180C and keep cooking until crispy.

Step 6

Serve straight away with lettuce, tomatoes, sundried tomatoes and pesto.

4- CARROT & LEMON BAKED FALAFEL

INGREDIENTS:

6-8 springs of parsley

1 cup raw cashews

1/4 small onion

3 garlic cloves

zest of 1 lemon

2 tbsp chickpea flour

1 tsp cumin seeds

sea salt & black pepper to taste

1 cup grated carrot

⅔ cup cooked chickpeas

2 tbsp tahini

INSTRUCTIONS:

Step1

Preheat the oven to 375ºF / 200ºC and line a baking tray with parchment paper. In the food processor add the parsley, cashews and process until they become a fine meal and are combined with the parsley.

Step 2

Add the onion, garlic, lemon zest, flour, cumin, salt and pepper and process until evenly combined. Next, add the grated carrot and process. At last, add the chickpeas and tahini and process once more, until it becomes a thick, even paste.

Step 3

With the help of a measuring tablespoon or an ice cream scoop, scoop out a portion of the paste and roll into a ball slightly smaller than a golf ball. Flatten the falafel with your fingers and place it on the lined baking tray. Repeat for all of the falafels. Place them in the oven for 15-20 minutes, flipping them gently partway through.

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