Hey guys, hope all is well with ye today! 😀
So, even the name ‘falafel’ makes it sound like some crazy Middle Eastern dish way too complicated to make most of our to-cook lists; that is, unless we buy the pre-packaged processed ones and just heat them up. These days, however, I’m slowly adapting to the more exotic, whereas before I’d usually just write the dishes off as too confusing because they’d make me think I’d be just gearing up for a disheartening struggle before I failed at making them.
Another thing that went against the odds of me trying out a homemade falafel dish before was how they were usually so deep-fried in oil that the chickpeas would probably have transformed into some other form of legume altogether.
Quite recently though, a spark turned to inspiration when I discovered the hearty but simple idea of baking them instead and avoiding those nasty oils. Initially I was convinced that this one wouldn’t be making the blog as the pre-cooked mixture came out quite watery (one flaw of chickpeas) but the finished product had me pleasantly surprised.
Because I’ve never tried traditional falafel, I have nothing to compare my own take on them with. Regardless, I really enjoyed these with a salad and a little olive oil and salt drizzled and sprinkled over them. Personally, I think they’d also go well with some dill sauce (sour cream mixed with dill and a squeeze of lime) or some homemade salsa too. 🙂
- 1.5 tin organic chickpeas
- 1 tspn lemon/black pepper
- 1 tspn cayenne pepper
- Juice from 2 fresh limes
- 5 drops of Tabasco/hot sauce
- 1 tbl spoon olive oil
- 1/2 white onion finely chopped
- 1 garlic clove, crushed
- 1 egg
- Pinch of black pepper and salt
- 1 tbl spoon coriander
- 1 tbl spoon salt
- Preheat oven to 180 degrees Celsius.
- Drain and rinse chickpeas with running water and a sieve. Dry with some kitchen paper and throw them into a hand blender.
- Add the remaining ingredients into the blender, making sure that the egg is well beaten before adding.
- Blend into a smooth, moist mixture
- Line a tray with some baking paper, roll mixture into equal sized balls using your hands and place them onto the baking paper. The mixture is quite sticky and I found myself having to wash some mixture off my hands between two balls – using less olive oil and lime should help here if there are any problems.
- Leave the balls in the fridge to for about 20 minutes to improve binding. This is recommend but not essential.
- Bake the falafel for about 25 minutes or until the outer coat turns a golden brown colour. Make sure to check up on them frequently.
- Enjoy this unique and delicious Egyptian-style dish.
As always, thanks a billion for taking the time to read this today guys! 🙂 If you like what you saw, why not keep up to date with future posts by checking out my Facebook or Instagram page, or even by dropping your email into the subs box below? 🙂
Until the next time,
Happy healthy eating,