Falafels! Probably my favourite sandwich filling! There are loads of recipes for Falafels on the internet. Some even include untraditional ingredients in an attempt to modernise them. I personally think why fix what ain’t broke? The traditional recipe for falafels is so simple and delicious and can be made right at home. Chickpeas are also a great source of protein and they are a powerhouse of cholesterol lowering fiber. They also aid in weight loss, are a natural source of immune boosting copper and zinc and they’re a great source of iron. So having all of that in mind I hope you give this a try.
Why not make this a bit more exciting… Steph i challenge you to a Double Trouble Falafel Challenge! How it works is Steph and I will create our own version of the same recipe and then hopefully you guys will try out both recipes and decide for yourselves which you liked best.
(Makes: around 10 pieces depending on the size)
1 Cup dry chickpeas (soaked overnight in 1 tsp baking soda.)
2 Cloves Garlic, crushed
1 Bunch Coriander
1 tsp. Cumin
1/2 Cyprus Pita, soaked in water and squeezed
Salt & Pepper, to taste
– Blend everything in a food processor.
– Leave mixture in the fridge for 15 – 30 minutes.
– Make patties using either a falafel contraption or just balls with your hands.
I would suggest a tablespoon of mixture for each.
– Originally you should deep fry them, but you could shallow fry in some coconut oil instead or even bake them.
– Fry them until golden brown. If baking, bake until golden brown and don’t forget to turn them over half way through.
1/2 cup Tahini
5 Tbl. Fresh Lemon Juice
2 Tbl. Olive Oil
1 tsp. Salt
1/2 Cup Water
1 Clove Garlic, crushed
– Add all ingredients in a bown and stir until well combined.
- To make the sandwich, just place any fresh salad of your choice in a warmed Arabic pita with your falafels and drizzle Tahini Sauce on top. I personally love to add pickled gherkins as well. Enjoy!