Falafel… One of my families favourite staples.
Much like many of you, my day to day consists of being a mum, a wife, a student, a cook, a cleaner & aspiring entrepreneur… lol! When it comes to cooking I often find myself looking for yummy dishes that are not only quick to prepare but versatile with potential adaptation into a variety of meals. Equally as important they must keep, freeze & thaw well, ready for use when ‘Boss Mum’ needs something simple & tasty.
And… Falafels are the answer!
So easy to make, you can even get the kiddies in on the production line 😉 … Made from broad beans & chickpeas, they’re full of protein & nutritional goodness that many beans have to offer. I also add a variety of spices along with super foods such as flax & hemp seeds. Freshly cooked they have a light crispy crust & soft aromatic, beautifully seasoned centres… Simply delicious!
Because they are ‘freezer friendly’, I always have a batch readily available. Whether your craving a tasty no fuss meal or find yourself with unexpected dinner guests, they’re sure to impress.
They’re a perfect addition to many meals including Buddha bowls, wraps, burgers & even pasta dishes needing a bit more body. Or alternatively just eaten as a snack straight out of the pan with freshly made coconut tzatziki or hummus.
I’ve also got a delicious zesty coriander and lime dressing that goes beautifully with these guys, so stay tuned!
Falafel are easy to make and you can freeze them too. Just pop them in oil when you’re ready to eat.
- 1/2 cup dried broad beans soaked
- 1/2 cup dried chickpeas soaked
- 6 cloves of garlic minced
- 1 brown onion chopped
- 3 tbsp chickpea flour (besan)
- 3 tbsp ground flaxseed
- 3 tbsp hemp seed
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground cloves
- 1 tsp all spice
- 1 tsp ground nutmeg
- 1/2 bunch fresh coriander roughly chopped
- 1/2 bunch continental parsley roughly chopped
- 3 tbsp nutritional yeast
Soak raw broad beans and chickpeas over night
Drain broad beans and chickpeas and put in food processor and pulse till course texture
Then add remainder of ingredients and blitz till combined. Texture should be fluffy and crumbly
Season with a little salt and pepper as desired
With wet hands, get a handful of mixture and shape into desired size balls and sit on a lined tray
Remembering the larger the ball the longer the cooking time
If mixture is too dry and won’t stick, add a tbsp of water. If mixture is too wet and sloppy, add a tbsp of chickpea flour
To cook, in a shallow pan deep enough to cover the falafels, heat some oil.
Tip - to see if oil is ready, put a wooded chopstick or spoon in hot oil and if it starts bubbling, its ready 😉
Put falafels in hot oil and cook till golden brown. Be sure to rotate them to insure cooked evenly
Remove cooked falafels from oil and let it rest on paper towel to absorb any excess oil
Serve as is or with some hommus
Falafels can be baked in the oven at 200C for 10 - 15 min for a healthier option
For easy storage, let falafels set in freezer before transferring them to a freezer bag or container.
Best to let falafels thaw completely before cooking to insure even cooking. Otherwise your falafes may end up burnt on the outside and icy cold on the inside.
Falafels can be easily defrosted in the microwave
*Nutrition information is approximate and is meant as a guide only*