Falafels are the vegan meatballs. This recipe also has sweetcorn in it, but you can do them without. Also in this recipe the falafels are oven baked, but if you prefer you can deep fry them. This is the same recipe as the falafels burgers. Made of mashed chickpeas and tahini paste, falafels are rich in proteins, high in fibres and quite filling.
PREPARATION & COOKING TIMES: 1 hour
INGREDIENTS FOR 15 FALAFELS or 6 BURGERS:
1 tinned of chickpeas, drained and washed
100gr tinned sweetcorn
1 egg, beaten
1 teaspoon ground cumin
1/2 bunch spring onion, roughly chopped
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon xanthan gum
1/4 coriander bunch, chopped
- preheat the oven at 375F/ 200C
- in a minipiper or robot, puree the chickpeas
- place the chickpea puree in a bowl and add all the other ingredients and mix well
- wet your hands and divide the dough in 3 equal parts
- then still wetting your hands, then divide the dough into 5 equal parts and roll them into balls, wetting your hands regularly so they don’t get stocky
- place the 15 falafels on a baking tray, lines with baking sheet
- cook the falafels for 30mins, then remove from oven and cool
- you can freeze the falafels for later use
- serve with Hummus and pitta bread if you want
NUTRITIONAL VALUE PER PORTION | per falafel | per burger |
energy kcal | 46.9 | 117.3 |
fat | 1.1 | 2.9 |
of which saturated | 0.2 | 0.4 |
carbohydrates | 6.0 | 14.9 |
of which sugars | 0.3 | 0.8 |
fibre | 1.3 | 3.3 |
protein | 4.4 | 10.9 |
salt | 0.2 | 0.5 |
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