Biatch peas. Chickpeas to be precise. Yup that’s right we’re about to make some fine ass falafels that will challenge anyone who says vegan food is gross and boring.
I have been increasing my plant-based meals in an attempt to heal my body and also because I want to care for the planet and it’s time I mixed things up and learnt some new recipes. Plus, I just bloody love vegetables.
One of my favourite vegan dishes is falafels, whether they’re in a sweet potato wrap, made into a burger or served on a bed of greens I just can’t get enough of them. Seriously you may have to start calling me FalafElle.
This is no pulse alarm, chickpeas (also known as garbanzo beans) are:
- high in fibre which has been linked to lower blood sugar levels,
- a good source of vegan protein
- high in iron which aids haemoglobin formation to carry oxygen from the lungs to the body’s tissues
- high in vitamin B-6 for brain health
- high in magnesium which is needed for over 300 enzyme reactions in the body including nerve transmission, muscle contraction, energy production, bone and cell formation and blood clotting
- a source of calcium for strong bones and teeth
In addition, chickpeas are also very versatile due their neutral flavour. Did you know you can use them as a thickening protein source in your smoothie bowls?
This recipe may look long but I promise you it’s super easy and yummy. It’s basically blending and shoving your blended creation into the oven before serving on a pile or greenery. Told you, simples.
For the falafels
½ can chickpeas (rinsed)
1/3 red onion
½ garlic clove/1 small clove
1 small – medium carrot
1 tbsp fresh chopped parsley/1 tsp
1 tbsp fresh coriander/ 1 tsp dried
½ tsp cumin
½ tsp Moroccan/Indian/Spanish spice mix (I used Spanish: Especias del Sol al Andalus mix*)*
2-3 tbsp flour (I used chickpea flour)
Pinch pink salt & black pepper
Ground almonds for coating
Coconut oil for the pan
*blend of orange peel, paprika, cumin, turmeric, thyme, cinnamon, fennel, black pepper, peppermint, cardamom, nutmeg, clove, cayenne& sea salt
*you could try a pinch cayenne, pinch turmeric & ¼ paprika
For the avocado dressing
Small handful spinach
Juice & zest ¼ lemon
½ tsp dried coriander leaf
Pinch pink salt & black pepper
2 tbsp water
For the salad
2 large handfuls mixed leaves
1 beet grated
1 tsp raw apple cider vinegar
Sprinkling or coriander & parsley
- Preheat the oven to 200°c (390°f).
- Rinse the chickpeas, roughly chop the vegetables and herbs before chucking them into a blender along with the spice and seasoning.
- If needed, add the flour and blend again. [I had to keep scraping the sides of my blender down.]
- Spoon the mixture out and form falafel balls.
- Lightly coat the falafels in ground almonds.
- Put 1 tsp coconut oil in a frying pan. Heat on a high heat. Once hot, add the falafels.
- Allow the falafels to brown before flipping and browning on the other side. [I like to seal them and brown them before I bake them to ensure they’re nice and crispy].
- Transfer the falafels to the oven for 15-20 minutes.
- Whilst the falafels bake make the sauce. Plonk all the ingredient in a blender, or mug if you want to use a hand blender like I did, and blend until smooth. Taste and season as required.
- Set the sauce aside and prep the salad. Tear the leaves up into a bowl, grate the beet over top and drizzle on the apple cider vinegar. Lightly season and give the salad a little massage and toss (oi oi it’s its lucky day.)
- When the falafels are baked, place them on top of the salad, pour the sauce over top and sprinkle the coriander and parsley over the bowl.
- Serve and enjoy. [FYI they’re great in nourish and Buddha bowls.]