Falafels are really easy to make, and with a few ingredients only. They are also really healthy if you don’t deep-fry them; I simply bake them in the oven and it works like a charm.
I served them with some vegetables and a refreshing lemon-tahini dressing (recipe below).
Ingredients for the falafels:
- Chickpeas, 1 can
- Onion, 1 small (roughly chopped)
- Garlic cloves, 3 (roughly chopped)
- Fresh cilantro, 1/4 cup (chopped)
- Fresh parsley, 1/4 (chopped)
- Cumin, 1 tsp
- Paprika or chili powder, just a pinch
- Lemon juice, 1/2
- Pumpkin seeds, a small handful (toasted)
- Salt & pepper to taste (I use Himalayan salt)
Ingredients for the lemon-tahini dressing
- Tahini, 4 tablespoons
- Garlic clove, 1 (pressed)
- Lemon juice, a big one
- Fresh cilantro and parsley, a handful (you can use any other herbs you like)
- Salt to taste
- Water, 1/3 (the more, the thiner the sauce)
The falafels: Preheat the over to 180°.
Rince the chickpeas under running water and drain.
Chop the cilantro and parsley finely, and the onion and garlic roughly.
In a food processor, mix all the ingredients (for the falafels, not the sauce). Blend until smooth but not totally puréed. Form patties into whichever size you like. I make balls and then I flatten them.
Place the patties on a greased baking sheet and put in the oven for about 15 minutes; then flip them and bake for another 15 minutes. You might need to place them under the broiler for a minute if think they’re not brown enough (just make sure they don’t burn).
The lemon-tahini dressing
Combine all the ingredients in a bowl and mix well with a fork.
If you think the sauce is too thick, you can add a little water. Season to taste. You might want to add more lemon juice, salt and pepper – that’s up to you.
The vegetable plate
As you can see from the picture, I chose cherry tomatoes, cucumber, avocado, steamed broccoli, and I made some sautéed courgettes. That’s all I had in the fridge to be honest. Knock yourself out and use whatever vegetables you or your guests like.
I also toasted some pumpkin seeds to sprinkle the veggies.
The best part of a home-cooked meal is to share it with friends. In the Integrative Nutrition course I’m following, vitamin L (love) is the most important and makes a whole difference.