Are you looking for some healthy snack inspo?
I was too as I wanted to try something new for our family last get-together. I was on nibbles duty, so along with our usual homemade dips, fermented veggies and seed crackers, these falafels seemed the perfect fit.
I've made some adjustments to the generic falafel recipes out there and provided two options for a dipping sauce- traditional tzatziki or you can whip up the tahini mint dressing below. Falafels are based with (soaked) chickpeas, which are a good source of protein and calcium, and the addition of either a homemade tzatziki (from whole-fat natural yoghurt) or the tahini mint dressing will both supply additional calcium. These falafels contain other minerals and folate through the green herbs, which makes it a nourishing option for a pregnant Mumma. I'd also recommend serving with a green leafy salad of lettuce or rocket and a side of sauerkraut.
I prepare this recipe baked (the healthiest cooking option), however if you want a crispier (and to be honest, moister) falafal, fry in a few tablespoons of coconut oil on medium heat for a few minutes each side.
What You'll Need
1 cup dried chickpeas, soaked for 8 + hours, drained
1/2 cup whole spring onion, chopped
1 garlic clove, crushed and diced finely
1 cup coriander leaves, chopped
6 large mint leaves
1/2 cup parsley leaves, chopped
1/2 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon cardamom
1/4 teaspoon black pepper
2 tablespoons tapioca or tigernut flour
1/2 teaspoon bicarb soda
What To Do
Grease a baking tray with coconut oil/ bleach free baking paper.
Add chickpeas, spring onion, parsley, coriander, mint and spices into a food processor and pulse until the chickpeas look like small grains of rice and the mixture is moist.
Add into a bowl and with the flour and bicarb soda. Mix well and cover in the fridge for 30 minutes.
Once your mixture has chilled for 30 minutes, form it into small balls and squash down slightly onto the baking tray. (Note: if you are frying the falafels, use this same process)
Bake in the oven on 200 degrees C for 25-30 minutes.
Serve warm with dipping sauce and leafy green salad (see the Tahini Mint Dipping Sauce below).
What You Need
1/2 cup tahini
1/4 cup lemon juice
1/4-1/2 cup water- depending on your desired consistency
1/4 cup olive oil
6 mint leaves
1 clove garlic, crushed
What You Need To Do
Add tahini, lemon juice, mint and garlic, 1/4 cup water into food processor and blend.
Slowly pour in the olive oil as the food processor is blending.
Add additional water if you prefer a runnier sauce.
Serve alongside your falafels and green leafy salad.