Plant protein comes in various ways - grilled tofu slices, scrambled tofu, soy patties or even chickpea patties or falafel. Falafels are one of my favourite middle eastern dishes and I'm embarassed to say till today I haven't attempted to make them! I just realised oh how long I have deprived my family of this delicious protein packed patties.
So, after gobbling down the flatbread with hummus and falafel, I headed home with a conviction to make them for dinner tonight and I'm proud to say I stuck to my conviction. The recipe below is adapted from a website called Cookie + Kate. I have shallow fried the falafels here but you can even bake them to be extra healthy. The falafels should be golden brown and crispy on the outside and soft inside. One bite will tell you if you have a winning recipe.
Did I mention that these patties are gluten free and vegan? They make great party appetizers as well. You can even make them as large patties for a vegetarian burger treat!
Ingredients (yields around 35-40 small falafels)
2 tins of chickpeas, drained and rinsed
2 garlic, peeled and sliced
1 cup of coriander leaves
1/4 cup red onion, cut into big pieces
1 tsp cumin powder
1 tsp chilli powder
1/4 tsp black pepper
3 tbsps olive oil
1-2 cups Chickpea flour or Besan flour to thicken the batter should it become too wet while processing
1. Assemble all the ingredients except the Gram flour into a food processor.