Homemade Falafel

DSCF4830

I don’t know if I’ve met a single person yet who hasn’t enjoyed falafels – vegans, vegetarians, and meat-eaters alike. They’re a satisfying and delicious meal that you can make ahead and they travel well for eating on the go. You can customize the flavour easily by adjusting a few simple herbs and spices, and can fill your pita sandwich with any toppings you want!

The main ingredient is organic dry garbanzo beans (chickpeas). Garbanzo beans are incredibly high in fiber and do wonders for your metabolism and intestinal function, but also carry an impressive mix of antioxidants. They also offer nutrients like folic acid, manganese, and molybdenum (an essential element for our nutrition), and minerals like copper, iron, zinc, magnesium, and are a source of complete protein for your diet. I decided to add turmeric to this recipe for its stunning colour, deep flavour, and wonderful health benefits as a powerful anti-inflammatory agent.

This recipe was inspired by several authentic Middle Eastern recipes I found while researching the best way to make them from scratch.

 – – – – –

Ingredients:
– 1 cup garbanzo beans, dry (will need to be soaked overnight)
– 1 small onion, minced
– ¼ cup parsley, minced
– 4 cloves garlic, minced
– 2 tsp cumin
– 2 tsp salt
– 1 tsp turmeric
– 6 tbsp whole wheat flour + extra for frying
– oil for frying (I used a mixture of sesame and olive)

Sort the beans to remove any debris or rancid parts. Rinse beans thoroughly and soak in 3 cups or more water in the fridge overnight.

Drain beans and mash together with onion, parsley, garlic, cumin, and one teaspoon of the salt. Then add the 6 tablespoons of whole wheat flour one by one to form a good dough – you may not need all 6.

Refrigerate this mixture for about two hours. If you don’t there’s a good chance your falafels might fall apart while cooking.

When the mixture is cool and firm, make little balls or patties using two spoons or a spoon and your hand. If you choose to use your hands, you must not handle the mixture too much or the heat radiating from your hands will warm it and they might fall apart on you while frying.

Toss each ball or patty into a mixture of whole wheat flour, the remaining teaspoon of salt, and the turmeric.

Fry each ball or patty over medium-high heat for a few minutes on each side. Falafels should be thoroughly cooked through with a good crust and beautiful colouring.

Serve with fresh pita, raw cabbage, and tahini for a delicious meal.

Enjoy!

Advertisements

3 thoughts on “Homemade Falafel

    • They’re amazing, I know – what better way to indulge when you need something ‘meaty’ haha. I think that’s the beauty of a macrobiotic lifestyle: pretty much anything goes as long as you keep the ingredients, energies, and prep/cooking methods in mind 🙂

      Like

  1. Pingback: Falafel with Tahini Sauce and Pressed Salad // sweetveg

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s