Felafel are a Middle Eastern snack made from chick peas and spices blended together. While all the ingredients are fairly healthy, felafel as usually deep fried in oil, which takes away a lot of the nutritional value
I found this recipe from “Healing Foods” by Miriam Polunin. The felafel taste great, and are easy to make, however I think my chick pea-to-egg ratio was out, as the mixture was too runny when it came to frying them they all fell apart. It seems I did not put enough baking powder or chick peas.
So now I have adapted the recipe, advising to use one and a half cans of chick peas to 1 egg. Otherwise for the vegan version just add water or oil if the mixture is too dry.
1 and a half cans of chick peas
1 clove of garlic
2 tsp ground coriander seeds
1/2 tsp salt
Ground black pepper
1/2 tsp baking powder
1 egg (Vegan option: Add a splash of water or oil until smooth consistency)
4 tbsp olive oil
1 non stick pan to shallow fry in
Method:Pre-heat oven to 220C fan forced.
Blend all ingredients, roll into balls, shallow fry until browned, place felafel in oven with leftover oil and cook for 10-15 minutes until cooked through.
Serve with cream cheese or toffuti (V)
|Blend all ingredients without egg|
|Add egg or water and blend|
|Roll mixture into balls and slighty flatten out so that they fry neatly|
|Add 2 tblsp oil to a pan heat, add next 2 tbslps and heat. |
Place in felfal, turning to brown all over.
|Move felafel onto a baking dish with any leftover oil from frying too. |
Place in oven for 10-15mins.
|Once browned and crispy remove from oven, and serve!|
Let me know how yours turned out!