Fresh Herb Falafel


Fresh Middle Eastern tonight! 😍Homemade 🍃Herb 💚Falafel💚 )cooked on the BBQ, crispy on the outside, fluffy and light on the inside, and sooo flavorsome (made the mix yesterday, served with our garden 💚❤️salsa( red capsicum, red onion, cucumber, lots of our tomatoes, lots of our mint, parsley, chives and our lemon juice, steamed quinoa, dollop of yoghurt(Coconut) pimped with our garlic, mint and chives 😊🌱

Traditional Middle Eastern falafel are created with chickpeas or fava beans, processed and flavoured with herbs and spices, then rolled into balls and fried until crisp and golden.

Firstly the base can be either chickpea or fava bean, depending the origin. We had a mixture of both!

We picked big bunches of fresh flat-leaf parsley, mint and coriander from the garden. You can buy various dried falafel mixtures as a shortcut if pressed for time(supermarkets have brands like Kings or NSM or Orgran) - just pimp them with fresh garlic and herbs!

Ingredients:

  • 1 cup dried split fava beans, soaked overnight

  • 1 cup dried chickpeas, soaked overnight

  • 1 small onion, finely chopped

  • ⅓ cup flat-leaf parsley, chopped finely

  • ½ bunch fresh coriander

  • 4 fresh (Australian) garlic cloves, minced

  • 1 tsp fresh lemon juice

  • 1 tsp salt(Himalayan/Trocomare /macrobiotic)

  • 1 tsp Lebanese seven-spice powder (cloves, cumin, cinnamon, all spice (pimento), black pepper, white pepper, nutmeg)

  • 1/2 tsp baking soda(bicarb) - mix into the water below first then add to the rest

  • 60 ml (¼ cup) water

  • pure olive oil, for frying(or I cooked them on the BBQ hotplate) or bake in oven with a brush or spray(not a fan) of oil on each if preferred

Method

  1. Drain and rinse the soaked fava beans and chickpeas then pour them into a food processor.

  2. Add the onion, parsley, coriander, garlic, lemon juice, salt and spice powder. Pulse, scrape down the sides of the bowl between pulsing until the mixture becomes a coarse paste.

  3. Add the baking powder mixed into the water and process until the mixture is fine and bright green.

  4. Spoon the mixture into a bowl and refrigerate until ready to cook(leave about 10 minutes).

  5. Scoop rounded tablespoons of the falafel mixture onto a plate, then take over to the frypan or BBQ hotplate, (or place on baking paper-lined oven tray and very lightly baste with good oil/ spray with olive oil). Cook for a few minutes on all side turning to evenly cook until browned and lightly crisp. If baking in the oven (220°C for about 15 minutes) keep an eye on them and turn over once desired golden colour is achieved.

  6. Serve hot, with fresh salsa salad and top with homemade Tzatziki dip(grate cucumber and squeeze out the moisture then add to plain Greek yoghurt with fresh crushed garlic, mint and dill) or with tahina mixed with yoghurt and a little paprika.


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Recipes & Nutrition

P. O. Box 2643
Cheltenham VIC 3192

penny@healthwatchnutrition.com.au

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