I love falafels but
the shop bought ones are often full of unnecessary additives and fat thanks to the
frying. However making your own is simple and a much healthier alternative, as
well as cheaper and tastier!
 |
| tasty falafels |
If you make a batch
of these you can keep them in the fridge for a few days or the freezer for a
while. The only down side is that after thawing they become a little crumbly
but still taste great.
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| nutritious and healthy |
Thanks to the
chickpeas they are chocablock full of protein and iron content yet a low GI so
your blood levels don’t spike and crash. The kale also adds in vitamins A, C
and K as well as calcium!
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| add more garlic and cumin for a fuller flavour |
Here is how…
1 - 2 cups of kale
(remove the stalks)
1 can chickpeas
3 large cloves of
garlic, crushed
2 tbsp of tahini
A squeeze of lemon
juice
½ teaspoon of ground
cumin
1 -2 tablespoons of
gluten free flour
Seasoning
 |
| pulse until fine |
 |
| add as much kale as you dare! |
Pre heat the oven to 180*c
In a food processor add the
chickpeas, garlic, tahini, lemon juice, cumin and seasoning. Pulse to combine
and mix together
At the end, when all the ingredients
are well mixed, add the kale and pulse for a few more seconds
Transfer the mixture to a large
bowl and add the flour. Add a spoonful first but you may need to add a bit more
to get the right consistency – you want a ‘sticky’ mixture where you can roll
falafel balls but not so sticky that it gets stuck to your hands when rolling
With your hands, grab a small
amount of the mixture and roll in to a ball. Pop the falafel balls on to a
baking tray (make sure it is greased or line some greaseproof paper down)
Bake these in the oven for 15
minutes until slightly crispy (not burnt though!)
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| pop these beautys in the oven! |
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| perfect! |
It is so simple!
I served mine on a
bed of tasty salad leaves and beetroot dip!
My top tip for this
recipe it that it is ok to use tahini thatis out of date! Fact.
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like these? Try these recipes from my blog..
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