Have you tried to make your own falafels yet?
Well I’ve made a quick video to help you get started and I’m so excited to share it with you!
A little off topic,
But you know how the universe works in it’s own mysterious way, to guide you to where you’re meant to be?…
Well, I’ve always been a creative person. I’ve played around with video blogs for yeeeeeeeears for my own personal use and enjoyment.
I would make videos for the 1st years of all my kids, memorable birthday wishes from past to present, and precious memories of loved ones lost. Really Sad Face 🙁
And strangely enough, I think it’s the universes way of steering me to embark my skills in videography, so later on in the future I can show you how to make falafels… lol.
Ok, that was really bad, lets just stick to talking about how to make these amaze balls falafels…lol
Really, it’s super easy and so delicious too. Why would you want to go out and spend your hard earned cash, on something you can easily make at home!
And you know the best thing about falafels, you can chop & add whatever ingredients you got. Its a really forgiving fare that you really can’t go wrong with. I added spilt green peas in this one. You can use different beans, you can add vegetables, different spices and even rice to the mixture. And if you get stuck for ideas, stay tuned, I’ve got lots of falafels recipe that’s sure to please.
This is a easy basic recipe that ticks all the boxes for, taste, spices, skill level, ah easy, and, convenience.
Make a batch and freeze them for when you need a flavoursome easy bite. Always handy to go with all sorts of bread, rice bowls, burgers and as is, for a delectable appetiser.
Made with chickpeas, fava beans, hemp seeds and all those fragrant medicinal spices. Falafels is a high protein, complex carbohydrates and excellent source of fiber eats. And when baked, falafels can be an even healthier low fat treat!
Combined with some low GI brown rice, fresh zesty salad, you got yourself a satisfying, low fat, healthy eat. So give these guys a go or I’ll keep blogging about my destiny…lol
Falafel are easy to make and you can freeze them too. Just pop them in oil when you’re ready to eat.
- 1 cup dried broad beans soaked
- 1 cup dried chickpeas soaked
- 1 cup split green peas soaked
- 6 cloves of garlic minced
- 1 brown onion diced
- 1 bunch continental parsley finely chopped
- 5 tbsp chickpea flour (besan)
- 4 tbsp nutritional yeast
- 1 tsp ground cloves
- 1 tsp ground coriander
- 1 tsp ground cinamon
- 1 tbsp fennel
- 1 tbsp hemp seed
- 1 tbsp flaxseed
- 1 tbsp ground cumin
Soak raw broad beans, chickpeas & split peas overnight
Drain beans & peas and put in food processor and pulse till desired texture and empty into large mixing bowl
Then add remainder of ingredients into bowl and mix till everything is evenly combined.
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
This recipe makes 42 ping pong ball size falafels.
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*