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
400g soaked chickpeas, uncooked
2 garlic cloves
1 shallot, chunks
handful of fresh parsley, finely chpd
handful of fresh coriander, finely chpd
1 tsp ground cumin
½ cup chickpea flour
2 tbsp coconut yogurt
pinch of sea salt
Blend ingredients in a food processor. Roll the mixture into small balls.
Preheat the oven to 180’C and place on a lined baking tray. Bake for 15 minutes, flip the falafels and bake a further 15 minutes.
OR FRY - deep fry the balls in 1 cm grapeseed oil, heat the oil to 180-190’C, once the oil is hot, carefully oddballs with a slotted spoon or tongs, turn when golden.
Falafels are best eaten immediately. Serve with a salad, a burger or a pita wrap.
CARROT & QUINOA FALAFELS
Makes 16 small falafels
PB, V, GF
300g soaked chickpeas, uncooked
½ cup edamame
2 garlic cloves
1 shallot, chunks
1 carrot, grated
small handful of fresh parsley, chopped
1 tsp ground cumin
½ cup chickpea flour
2 tbsp coconut yogurt
pinch of sea salt
Blend ingredients in a food processor. Roll the mixture into small balls.
Preheat the oven to 180’C and place on a lined baking tray. Bake for 15 minutes, flip the falafels and bake a further 15 minutes. Or fry both sides on medium heat.
Serve drizzled with garlic and lemon aioli and salad on a pita or burger, green wraps or a salad.
CAULIFLOWER & EDAMEME FALAFELS
Makes 16 small falafels
PB, V, GF
200g soaked chickpeas, uncooked
1 cup edamame
2 garlic cloves
1 shallot, chunks
1 cup cauliflower, in florets
small handful of fresh coriander, chpd
small handful of fresh parsley, chpd
½ cup chickpea flour
2 tbsp coconut yogurt
pinch of sea salt
Blend ingredients in a food processor. Roll the mixture into small balls.
Preheat the oven to 180’C and place on a lined baking tray. Bake for 15 minutes, flip the falafels and bake a further 15 minutes. Or fry both sides on medium heat.
Serve drizzled with garlic and lemon aioli and salad on a pita or burger, green wraps or a salad.
