I am a major fan of falafel – crispy and mushy and deliciously spicy. And also very good for feeding up your beneficial microbiome (your little microbial critters LOVE legumes). Here’s a delicious recipe that one of my friends made a couple of years back for a Christmas-do. I’ve tweaked the recipe slightly, opting to use coconut oil for frying as it is a better oil to use for high-temp cooking, as opposed to more fragile oils like olive oil which will oxidise at high temperatures.
- 450g dried chickpeas
- 1 small onion, roughly chopped
- 1/4 cup chopped fresh parsley
- 5 cloves garlic
- 1 1/2 Tbs chickpea flour (or other GF flour)
- 2 tsp sea salt
- 4 tsp 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 about 10cm cold water. Let soak overnight.
- Drain and rinse chickpeas. Pour into a 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 ½ inch of coconut oil. Heat slowly over medium heat.
- Form falafel into round balls or small patties – about 2 tbs mixture per falafel.
- Fry falafel until golden brown on both sides and warmed through.
- Drain on paper towels and serve with a dip of your choice, like hummus or tzatziki.