Falafels are so easy to make, you don’t need a packet mix or one of those pre-made falafel packets I’ve found in the supermarket (although they are good in an emergency).

I have wonderful memories of wandering down Cleveland St, Sydney, dropping into my favourite Lebanese eating place with a bunch of friends and ordering up BIG – falafels, hummus, strips of garlic lebanese bread and heaps of tabbouli – we did’t try much else really it was just so yummy!

This is a nice light evening meal with some salad, you can always add some hummus as well and if you can find (or make) some flat bread with wheat-free flour its a very filling meal.

There’s usually enough left over for lunch as well.

So here’s my take on Falafels:

INGREDIENTS:

  • 1 CHOPPED ONION
  • 3 CLOVES CHOPPED GARLIC
  • FINELY CHOPPED CARROTS (I placed mine in the food processor for a minute – or you can finely grate it)
  • 1 400G CAN of DRAINED CHICKPEAS
  • 1½ TABLESPOONS TAHINI
  • ½ CUP CHOPPED PARSLEY
  • 3 Tspns CUMIN
  • 2 Tspns CORIANDER
  • 1 LEMON – JUICED
  • ENOUGH WHEAT-FREE FLOUR (barley, spelt,any sort except rice) TO MAKE THE MIXTURE ‘STICK’ (less than ½ cup)

HOW TO MAKE THEM:

  1. SAUTE THE ONIONS AND GARLIC IN SOME OLIVE OIL UNTIL SOFT
  2. PLACE CHICK PEAS AND TAHINI IN FOOD PROCESSOR – THEN MIX IN THE PARSLEY, ONIONS AND GARLIC AND PROCESS UNTIL ALL BLENDED IN
  3. REMOVE CHICK PEA MIX AND PLACE IN A BOWL
  4. ADD THE CUMIN, CORIANDER, LEMON JUICE AND CARROTS AND MIX BY HAND WELL
  5. IT SHOULD BE A PRETTY SOFT MIX BY NOW
  6. ADD THE WHEAT FREE-FLOUR  UNTIL THE MIXTURE MAKES NICE EASILY MOULDED PATTIES
  7. HEAT IN A SKILLET USING SOME OLIVE OIL UNTIL LIGHTLY BROWN
  8. DONE – EASY EH 🙂

 

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