Falafels are delicious, drizzled with a little finely chopped mint in natural yogurt (or hummus) on a bed of mixed salad greens
with black olives or baby tomatoes.
ingredients: serves 4 people.
1 tablespoon flax seed oil
1 small finely chopped onion
3 fresh cloves of garlic
1 tablespoon ground cumin
1 tablespoon ground coriander
1/4 tablespoon ground turmeric
600g tinned chickpeas, rinsed and drained
3 tablespoons chopped flat-leaf parsley
1/2 teaspoon baking powder
3/4 cup dried breadcrumbs
1/2 teaspoon ground salt
1/4 teaspoon ground black pepper
virgin olive oil for shallow frying
lemon (if desired) mixed salad greens, olives (if desired) or baby tomatoes (if desired).
1/4 cup of natural yogurt to 1 teaspoon of finely chopped fresh mint. mix well and serve with a wedge of lemon if desired.
Heat the flax seed oil in a non-stick frying pan, over a medium heat. Add the onion, garlic, cumin, coriander and turmeric and stir for about 60 seconds then take the pan off the heat.
Add the chickpeas to a food processor and blend into a fine paste. Transfer this paste to a large bowl and add to it the frying pan onion mixture. Add all other ingredient herbs, baking powder, breadcrumbs, salt and pepper and mix well with clean hands until well combined. Shape the mixture into balls of heaped teaspoon size and very gently flatten the balls into patties with the palm of your hand. Place your Falafels on a plate and refrigerate (or leave covered in a very cold place) for one hour.
Pour about 5 cm of olive oil into a large, deep frying pan. Add your fresh Falafels in batches and cook over a medium to high heat until golden browned all over. Remove with a slotted spoon and drain on paper towels.
Serve hot or cold on a bed on a bed of salad greens, with olives or baby tomatoes (if desired).