Healthy, delicious, and a perfect filling for sandwiches and wraps.
Soak chickpeas in 3 cups of water overnight. Drain.
Soak burghul in 1 cup of boiling water for 10 minutes and drain well.
Process chickpeas, burghul, garlic and parsley in a food processor to a coarse paste consistency.
Blend in baking powder, flour, coriander, cumin, chilli powder, lemon juice, salt and pepper to taste. Moisten hands, shape mixture into walnut sized balls.
Place on a tray and leave aside for 30 minutes.
Deep fry 6-7 balls at a time in hot oil, cooking for approximately 5 minutes, until golden brown. Turn to brown evenly.
Drain on paper towel and serve.
Serve with wholegrain wraps, hommus, lettuce and sliced tomato for a healthy lunch or light meal.
Make a falafel salad by tossing together baby spinach leaves, fresh pomegranate seeds, falafel balls broken in half and cucumber slices topped with hommus thinned down to a sauce consistency using lemon juice or water.
To make the falafel gluten free, substitute the burghul with ½ c LSA mix (linseeds, sunflower seeds, almonds) and 2 tbs water, and use gluten free plain flour.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Makes approximately 25 balls.
Preparation time 10 minutes (excluding chickpea soaking time overnight).
Recipe courtesy of McKenzie's
Trending This Week