Falafels 3 ways
I shared with my hairdresser from New Zealand that we were planning to road trip through the South Island. She recommended visiting Fergburgers in Queenstown. Hubby and I cased out the cafe as we drove past to Glenorchy and a long line of people were obviously queuing for burgers. After a lengthy conversation with a couple at Glenorchy pier about our trips and found they’d wisely bought their burgers at Fergburgers in the early morning. We bought ours before eight as take-away and enjoyed them sitting in the car park at Mount Cook.
Health benefits:
· Chickpeas provide 15 grams of protein for every cup. They’re a rich source of dietary fibre, manganese and iron.
BASIC FALAFELS
Makes 12 falafels
PB, V, GF
400 g soaked chickpeas, drained and rinsed
4 garlic cloves, minced
2 shallots, diced
handful of fresh parsley and coriander, finely chpd
1 tsp (3 g) ground cumin
2 tbsp sesame seeds
3-4 tbsp all-purpose flour
pinch of sea salt
extra virgin olive oil
bread crumbs for coating
Add all the ingredients in a food processor except flour. Pulse and mix to combine scraping down the sides as needed until thoroughly combined into a crumbly mixture (not a paste). Add the flour 1 tablespoon at a time until no longer wet and can be folded into a ball. Taste and adjust the seasonings. Transfer mixture to a bowl and chill to firm in the freezer for 45 minutes. Scoop tablespoons and gently form into balls. Sprinkle with breadcrumbs.Heat oil on medium heat. Cook the falafels for a total of 4-5 minutes, flipping when golden and repeat until crispy. Set on a paper towel to firm.
OPTIONAL: bake in a 200’C oven for 5-10 minutes after pan frying.
May be kept in the fridge for 4-5 days or frozen up to a month. (Thaw and reheat in 170’C oven for 15 minutes.
Falafels are best eaten immediately. Serve with a salad, a burger or a pita or naan wrap.
CARROT & QUINOA FALAFELS
Makes 16 small falafels
PB, V, GF
300 g soaked chickpeas
½ cup (75 g) edamame
4 garlic cloves, minced
2 shallot, diced
1 carrot, grated
small handful of fresh parsley, chopped
1 tsp (3 g) ground cumin
3-4 tbsp all purpose flour
pinch of sea salt
extra virgin olive oil
breadcrumbs for coating
Add all the ingredients in a food processor except flour. Pulse and mix to combine scraping down the sides as needed until thoroughly combined into a crumbly mixture (not a paste). Add the flour 1 tablespoon at a time until no longer wet and can be folded into a ball. Taste and adjust the seasonings. Transfer mixture to a bowl and chill to firm in the freezer for 45 minutes. Scoop tablespoons and gently form into balls. Sprinkle with breadcrumbs.Heat oil on medium heat. Cook the falafels for a total of 4-5 minutes, flipping when golden and repeat until crispy. Set on a paper towel to firm.
OPTIONAL: bake in a 200’C oven for 5-10 minutes after pan frying.
May be kept in the fridge for 4-5 days or frozen up to a month. (Thaw and reheat in 170’C oven for 15 minutes.
Falafels are best eaten immediately. Serve with a salad, a burger or a pita or naan wrap.
CAULIFLOWER & EDAMEME FALAFELS
Makes 16 small falafels
PB, V, GF
200g soaked chickpeas, uncooked
1 cup cauliflower, shaved
4 garlic cloves, minced
2 shallot, diced
small handful of fresh coriander and parsley, chpd
1 tsp cumin
2 tbsp sesame seeds
3-4 tbsp all-purpose GF flour
pinch of sea salt
extra virgin olive oil
breadcrumbs for coating
Add all the ingredients in a food processor except flour. Pulse and mix to combine scraping down the sides as needed until thoroughly combined into a crumbly mixture (not a paste). Add the flour 1 tablespoon at a time until no longer wet and can be folded into a ball. Taste and adjust the seasonings. Transfer mixture to a bowl and chill to firm in the freezer for 45 minutes. Scoop tablespoons and gently form into balls. Sprinkle with breadcrumbs.Heat oil on medium heat. Cook the falafels for a total of 4-5 minutes, flipping when golden and repeat until crispy. Set on a paper towel to firm.
OPTIONAL: bake in a 200’C oven for 5-10 minutes after pan frying.
May be kept in the fridge for 4-5 days or frozen up to a month. (Thaw and reheat in 170’C oven for 15 minutes.
Falafels are best eaten immediately. Serve with a salad, a burger or a pita or naan wrap.