Easy Falafel

In Singapore, I usually frequent a restaurant called The Soup Spoon for its delicious soups but today I decided to try a different dish..the Flatbread with falafel and hummus. I like flatbreads with fillings or wraps. I don't know why but there is something quite delicious and satisfying about them. Its light on the tummy, full of good for you vegetables like lettuce, cucumber, tomatoes, avocadoes, beetroot, pumpkin and we can add any plant protein to make it wholesome. You don't leave the restaurant feeling guilty for loading yourself with carbs and worrying where its going to go - tummy, arms, thighs??

​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
Salt
1-2 cups Chickpea flour or Besan flour to thicken the batter should it become too wet while processing

Method
​1. Assemble all the ingredients except the Gram flour into a food processor.  

2) Process the ingredients into a half crumbly paste. You may need to add bits of water. Don't add too much lest it becomes too wet.

3) Place the uncooked falafel paste into a bowl. Check for salt and add more if needed. If the paste is too wet, add gram flour to thicken so that its the right consistency to make the patties.

4) Take a flat pan and heat 2-3 tbsps of canola oil. Using your hands, take a tablespoon size paste and roll it into a ball, flatten it and place it on to the heated oil on the pan. Do the same for a few more and shallow fry the falafel patties in batches.

5) When brown, turn and cook the other side. Remove from fire and drain the oil on kitchen paper towels. Serve warm with a fresh garden salad and piping hot vegetable soup. That's what I served my family for dinner tonight. Needless to say, it was a winning dish with my family!!