I’m a few months in to my Elimination Diet & Reintroduction Plan, and I’ve finally worked my way through to successfully reintroduce all foods (except dairy, gluten and raw onion) without any side-effects. There were a handful of foods that I initially reacted to when I challenged them, but after avoiding them a second time for a month or two, while I was working on restoring my microbiome and gut health, I have been able to eat almost all foods again without any issues!
Legumes are a-ok, which is great, because I really do love a good Vegetarian meal every now and then, including these AMAZING falafels. My sister made these awhile back, and they were so delicious, I just had to share the recipe!
- 450g dried chickpeas
- 1 small onion, roughly chopped
- 1/4 cup chopped fresh parsley
- 5 cloves garlic
- 1 1/2 Tbs chickpea flour
- 2 tsp sea salt
- 4 tsp ground cumin
- 2 tsp ground coriander
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1/4 tsp ground cardamom
- Coconut oil for frying
- Pour chickpeas into a large bowl and cover them with cold water by about 10cm. Let soak overnight.
- Drain and rinse chickpeas. Pour into food processor along with remaining ingredients.
- Pulse together until a rough, coarse meal forms. Scrape the sides of the processor often. Process until the mixture is somewhere between the texture of couscous and a paste. Don’t over process.
- Place mixture into a bowl and use a fork to stir. Remove any large chickpea chunks.
- Cover with plastic wrap and refrigerate for 1-2 hours.
- Fill frypan with 1 1/2” oil. Heat slowly over medium heat.
- Form falafel into round balls or small patties – about 2Tbs mixture per falafel.
- Fry falafel until golden brown on both sides and warmed through.
- Drain on paper towels and serve with hummus or tzatziki.