If you havin’ gut problems I feel bad for you son I’ve got 99 problems…and actually, gut problems are a definitely one.
If you have gut issues, you’ll know it can be a struggle to find food that doesn’t irritate your gut, leave you bloated and in pain but I promise, you can still EAT ALL YOUR FAVS!
You’ve got to ADAPT. Except that your diet may have to change, get creative in the kitchen and experiment with your favourite recipes. For example, I can’t tolerate dairy, gluten, certain fruit (including my beloved bananas😭), beans and chickpea skins, garlic, leek or onion but I’ve come up with a way to still enjoy cakes, cookies, smoothies, pizza, pasta, burgers, falafels and hummus.
So, here’s my fodmap friendly version of falafels and hummus, let’s call them falaf-elles 😉.
They go great with a big salad, roast vegetables in a wrap and obviously the classic combo of hummus.
½ can chickpeas* (rinsed & skins removed)
1-2 tsp garlic flavoured/infused olive oil**
1 tbsp chopped fresh chives
1 tbsp chopped fresh parsley***
1 tbsp chopped fresh coriander
½ tsp cumin
¼ tsp turmeric
Pinch (1/8 tsp) black pepper
Pinch (1/8 tsp) Himalayan pink salt
2 tbsp chickpea flour (or almond or buckwheat)
1-2 tbsp water
Sesame seeds for coating (or ground almonds)
Olive or coconut oil for the pan
*Buy chickpeas with no preservatives i.e. just chickpeas, water and nothing else. I buy mine from Aldi.
**make sure it’s oil with no garlic bits!!! The garlic bits will still cause issues if you’re intolerant to garlic. I use this one from Tesco.
***the dried herbs equivalent is about 1 tsp.
- Preheat the oven to 200°C(390°F)
- Add all the falafel ingredients into a blender and blend. If it’s too dry add a splash more water, if it’s too wet add a tad more flour. It needs to be wet enough to form balls but not so wet it sticks in your hands.
- Form balls roughly the size of a golf ball.
- Coat the falafel balls in sesame seeds.
- Put a frying pan on high heat and add a little oil. Once hot, lower to a medium/high heat and add the falafels.
- Lightly press the falafels down so a greater surface is in contact with the pan. Pan fry for 2 minutes on each side or until both sides are golden.
- Line a baking tray and transfer the falafels to the tray. Bake for 20 minutes.
- Whilst the falafels cook make the hummus.
- Once the falafels are done, serve and enjoy.
Falafels can be enjoyed hot or cold, they’ll keep in the fridge for a couple of days as will the hummus. Consume within 3 days.
Thanks fala-fellas for visiting my blog, have a super day!
Falaf-elle out x