DAIRY FREE, GLUTEN FREE, VEGETARIAN & SUGAR FREE
I had a very long day of experimentation with falafel today, honestly went through 4 cans to get the result I was really looking for. I came up with two different methods and two different varieties of ingredients.
To make falafel balls, with a rough texture as opposed to a smooth centre I found it is best to mash the chickpeas with a fork. If you want to make falafel patties definitely use a blender to create a smoother mixture and spoon this on to your heated pan with oil.
In terms of ingredients, I came up with a paleo version made with cauliflower, this is absolutely delicious! Not only are the paleo falafels extremely tasty, they are also moorishly light and will never have you feeling bloated and groggy.
So go ahead try out which ever ones you think you'd prefer, or see for yourself and make the two!
These are great in pita breads or as I had them wrapped in little baby gem lettuce.
1 can of chickpeas
juice of 1/2 a lime
handful of parsley
1/2 a chili, seeds left in!
2 spring onions
2 tbs almond flour
1 tsp coriander
salt & pepper
1/4 cup coconut oil
For the Lemon Sauce (not paleo), for a paleo option you can use my lemon mayonnaise
1 cup of fat free greek yogurt
zest and juice of 1/2 a lemon
bunch of parsley
When mashing the chickpeas it is not necessary to break them up completely, I actually prefer when they are rough and have a little bite to them.
When using the blender to make the falafel patties just use a spoon to pour the mixture on to the hot oil in the pan.
When cooked place on a piece of kitchen paper to absorb the excess oil.
Serve with the delicious falafel.