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!
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
In a food processor blend all ingredients except the flour & oats/bulgar wheat.
Transfer into a large bowl & stir in spelt flour & soaked oats.
Using wet hands take tablespoons of the ingredients & create balls of falafel & place onto a tray in the refrigerator for 30minutes.
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).
Makes 20-30 balls.
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
Place all ingredients (except parsley) in a blender or small bowl & mix.
Add a little water until it becomes thick & creamy.
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!