Since doing the “Platinum Operation Transformation” in January, I’ve been looking for quick lunch options.
I make up a batch at the weekend and freeze them. That way I have a supply for the week.
After working hard in January, I wanted to stay on track. meal prep is key for me. With the hot evenings upon us, I have been looking for ways to stay eat healthy and find falafels are amazing.
What you need:
- 450grs of dry chickpeas (not canned)
- 1 small onion, chopped
- Chopped fresh flat parsley
- 3-5 cloves roasted garlic
- 1 1/2 tbsp flour or chickpea flour (if you have a powerful food processor you can make your own chickpea flour)
- 1 3/4 tsp salt
- 2 tsp cumin
- 1 tsp ground coriander
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- Pinch of ground cardamom
How to make them:
- Pour the chickpeas into a large bowl and cover them by about 3 inches of cold water. Let them soak overnight. They will double in size as they soak.
- Fry the garlic and the onions until softened.
- Drain and rinse the chickpeas well. Pour them into your food processor with the softened onion, garlic cloves, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom.
- Pulse all ingredients together until a rough, coarse meal forms.
- Scrape the sides of the processor and push the mixture down the sides. Process till the mixture holds together, and a more paste-like consistency!
- Pour it out into a bowl and use a fork to stir; this will make the texture more even throughout. Remove any large chickpea chunks that the processor might have missed.
- Cover the bowl with plastic wrap and refrigerate for 1-2 hours.
- Form falafel mixture into round balls (you can also dip these in sesame seeds). I use about 2 tbsp of mixture per falafel.
- Bake them in the oven for 25 minutes at 200C.
If you find your falafel is too hard or crunchy, return the mixture to the food processor to make it more paste like. Falafels are so versatile and can be added to any meal, big or small. I like to experiment with food and find these are great to throw into random dishes. They are also a great source of protein!