This falafel recipe is a protein-rich appetizer that can become easily a main dish using bread, vegetables, and toppings.
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Falafel is a very traditional recipe of Middle Eastern cuisine. It is a chickpea dumpling with spices and herbs, traditionally fried, but which can also be baked, for a healthier version with fewer calories.
This recipe is a worldwide success for its unmistakable flavor and versatility. You can eat falafel as an appetizer, make a hamburger, wrap or eat them as a main dish accompanied by vegetables.
In addition to being delicious, Faláfel is also very protein-rich, due to the chickpeas, making it an excellent option for vegetarians or vegans.
Try this delicious recipe and surprise yourself. Don’t forget to rate the recipe and comment what you think of it down here!
Falafel
Ingredients
Falafel
- 200 g chickpeas (uncooked)
- 2 tbsp chickpea flour
- 1/2 tsp baking powder
- 1 big onion
- 2 cloves garlic
- a bunch of fresh parsley and coriander
- 1 tsp cumin
- pepper
- coriander powder
- salt to taste
- cooking oil
tahini sauce
- 120 g tahini
- 60 ml water
- 1 lemon
- 1 tsp honey
- salt to taste
yogurt-peppermint sauce
- 200 g yogurt (full fat)
- 100 g cucumber
- fresh peppermint
- 1 tbsp olive or sesame oil
- salt to taste
Instructions
Falafel
- This recipe needs some preparation a day ahead and an extra 30 minutes after mixing all ingredients to let the flavors come together. Soak the chickpeas overnight or longer, rinse them well, and let them drain in a strainer.
- Use a food processor or a meat grinder to get the best results.Add chickpeas, onion, garlic cloves, fresh parsley, and coriander, spices, and salt. Mix it until you get a homogenous mass (not completely smooth like a paste, rather a bit chunky)Mix chickpea flour with baking powder and add it to a mixture. You can use another type of flour as well.
- Transfer the mixture to a bowl and let it sit for at least 30 minutes.
- Heat oil in a pan and fry the falafel until golden brown. Or you could spread them on a baking sheet, spray them with oil, and bake them in the oven.
- Eat them as an appetizer with sauces and some fresh vegetable sticks like tomatoes, cucumber, and paprika. For lunch, add them to a fresh salad or prepare yourself a wrap, adding veggies and sauces.
Tahini sauce
- Mix all the ingredients until you get a smooth consistency. Add more water if it is too thick, and more honey if it tastes too bitter for you.
Yogurt-peppermint sauce
- Wash and peel the cucumber. Grate it, add some salt, and let it for 10 minutes. Remove excess liquid.
- Wash the fresh peppermint leaves, finely chop them or using a blender, mix directly with yogurt.
- Add cucumbers, olive oil, and salt.
Video
Notes
- Vata: Chickpeas generally aggravate Vata. If you have an imbalance, better avoid it or eat small amounts. Red lentils or mung beans are better digested. You can have a vegetarian lentil burger instead.
Replace salad and fresh vegetable sticks with baked vegetables, eat this meal warm, and have enough warming spices like cumin, ginger, and pepper. - Pitta: This is a good meal for a Pitta type. Yogurt with cucumber and peppermint has a cooling effect, which is beneficial for Pitta.
Replace lemon juice with lime juice.
Additionally, use less garlic and pepper, and consider the baked version of falafel if you already have an imbalance.
For Pita, fresh salad with falafel is a good option for a healthy lunch. - Kapha: Chickpeas are a good choice for Kapha.
Add more heating spices and choose the baked version of Falafel instead of fried ones if you have an excess of Kapha energy.
Prepare the yogurt sauce without cucumber and avoid raw tomatoes for the salad.
In addition, drink warm ginger tea before meals and eat moderate amounts to balance the Kapha.
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Best falafel recipe!