Falafels

These protein packed goodies are just delicious! An easy snack or beautiful addition to a Nourish Bowl or falafel kebab. I love my girlfriend Tash’s recipe for making falafels. Her middle Eastern family influence is perfect for packing the flavour & fresh herbs in.

I have taken this recipe from her blog - Living On Pulse. A beautiful vegan blog with so many delicious recipes. Try her laksa as well!

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FALAFELS:

2 cups soaked chickpeas (or organic canned chickpeas - rinsed). *Hint: if you want them to be extra creamy warm the canned chickpeas up in a saucepan before making the recipe - they blend better.

4 cloves fresh garlic

2 tsp ground coriander

1 tbsp ground cumin

1/2 cup flat leaf parsley

2 tbsp coriander leaves

1/4 cup freshly squeezed lemon juice

3/4 cup soaked oats (you could try cooked quinoa or bulgar wheat too)

1/2 cup spelt flour

1-2 tsp salt

Coconut oil for frying

Method:

  1. In a food processor blend all ingredients except the flour & oats/bulgar wheat.

  2. Transfer into a large bowl & stir in spelt flour & soaked oats.

  3. Using wet hands take tablespoons of the ingredients & create balls of falafel & place onto a tray in the refrigerator for 30minutes.

  4. Lightly fry them in a saucepan (I tend to squash them flat when frying but you can use more oil to shallow fry your falafel balls).

  5. Makes 20-30 balls.

Tahini Dressing

1/2 cup tahini

2 cloves garlic minced

1/4 cup lemon juice

3 tsp flat leaf parsley, finely chopped

Salt to taste

1/4 tsp maple syrup to taste

Method:

  1. Place all ingredients (except parsley) in a blender or small bowl & mix.

  2. Add a little water until it becomes thick & creamy.

  3. Adjust parsley & salt to taste.

Enjoy these delicious morsels for breakfast, lunch, dinner or snacks!

Another great dressing is a vegan tatziki - coconut yogurt (natural), garlic, diced cucumber & fresh dill. Stir & drizzle or dunk!

Janelle x