Today, after a night of throwing shapes on the dancefloor, I’m craving something with a crunch that tastes like it’s bad but is oh so good for you. Falafel fit this category just fine, and with tzatziki they are even better! Traditionally they are deep fried, I prefer to bake them though as you get just as much crunch and the flavours get more time to combine.
I know you can get packets of gluten free powdered falafel mix and you just add water to them, (they remind me of smash potato – remember smash?) but it’s much nicer knowing what exactly is in the food you’re eating and you also get the satisfaction of cooking something from scratch too. Win-Win!
Chickpeas are a great source of lean protein, they’re high in iron and they contain manganese which contributes to energy production.
This is pretty much effortless if you have a food processor.(Or even hand blender and a mixing bowl will do the trick.)
What you’ll need for 8 good sized falafel:
- 2 x 400g tinned chickpeas
- 3 cloves of garlic
- 1/2 red chilli de-seeded
- 1 egg
- 1/2 red onion
- 3-4 tbl porridge oats/ oat bran/gluten free breadcrumbs
- 1 small bunch of parsely/coriander (optional)
- 2 tbl cumin
- 1 tbl coriander
- 1 tbl paprika
- 3 tbl olive oil (oil of your choice)
- 1/2 tsp baking powder
- Salt and Pepper to season
- Preheat your oven to 200 C.
- Line a baking tray with some grease proof paper.
- In a food processor,add the drained chickpeas,baking powder,chilli olive oil, 1 egg, onion, garlic, parsley and oats.
- Blend until a smooth consistency.
- Now, transfer this mixture into a mixing bowl and add the remainder of the spices and seasonings.
- Stir till completely mixed through.
- With your hands, (make sure to wet them – it makes things easier) take a heaped tablespoon sized amount of mixture and roll into a ball about 1 inch thick.
- Place on the pre-lined baking tray and flatten slightly with the palm of your hand.
- When all falalel are on the tray,place in the oven for 25 minutes (flipping them over halfway) till browned and cooked through.
- Serve with tzatiki, salad and devour!
- 1 tub natural yohgurt
- 1/2 lime
- 1 peeled cucumber
- 1 large handful fresh mint leaves
- salt and pepper
- Small drizzle of honey to top it off
- Dice up the cucumber into very small cubes.
- Tear the mint off its stalks and chop up finely.
- Add the chopped mint and cucumber to a bowl.
- Stir in the tub of plain natural yohgurt.
- Squeeze in the half lime.
- Add a sprinkle of salt and pepper.
- Stir and leave in the fridge for an hour before serving – to let all the flavours infuse.
- Just before serving drizzle a little honey on top.
A feast fit for a king, or just for someone who really likes falafel!