Prep 10 mins
Cook 10 mins
This recipe captures all the flavors of an 'authentic falafel' whilst making it low in fat and high(er) in fibre...what more could you want?
- 1 (400 g) can chickpeas
- 1⁄4 cup coriander, chopped
- 1⁄4 cup parsley, chopped
- 1 egg, beaten
- 1 teaspoon baking powder
- 1 medium onion
- 4 garlic cloves
- 1⁄2 cup oats
- 1⁄4 cup breadcrumbs
- 2 teaspoons cumin powder
- 1⁄2 teaspoon salt (to taste)
- 1 dash pepper (to taste)
- Throw the onion and garlic (peeled!) in a food processor until they're chopped.
- Drain chickpeas and give them a wash, then add them to food processor. Pulse until mashed -- but not to mushy!
- Scrape the onion/garlic/chickpeas mix into a large bowl and add all remaining ingredients.
- Mix until completly blended.
- The mix should be thick but not too stiff.
- Grease a non-stick pan and drop mixture in tablespoon sized 'blobs' into the pan.
- Cook on each side for a few minutes -- until browned and slightly crunchy- then flip.
- Continue until all mix is cooked.
- P.S: the final product will be a bit crumbly but it doesn't matter -- they're so delicious!
Couldnt ask for better
This isn't an authentic recipe at all, and it isn't very good for you either. It might be lower in fat than most falafel recipes but the added cholesterol from the egg and refined carbs from the breadcrumbs make it so not worth it. I say stick to an authentic falafel recipe.