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Falafel

23-Mar-2015

I sincerely doubt that you are new to falafels, but in case you are, these amazing Middle Eastern treats are popular all over the world for one simple reason: they are exceptionally good! This is one of those amazing dishes entirely plant-based to begin with, so we didn’t have to work much to make it vegan. However, we did do our best to make it low-fat, as something you should know about these delicacies is that they are generally deep fried. Enjoy the straightforward preparation and buon appetito!

Ingredients[ ounces / grams ]
240gcooked chickpeas (1 can)
1gonion granules
5gparsley (30 leaves)
3gcoriander (30 leaves)
2gsalt
2gground cumin
1gground coriander
1 pinchground black pepper
8gbrown sugar
breadcrumbs
8.5ozcooked chickpeas (1 can)
½ tsponion granules
2 tbspparsley (30 leaves)
1⅓ tbspcoriander (30 leaves)
¼ tspsalt
¾ tspground cumin
¼ tspground coriander
1 pinchground black pepper
1½ tspbrown sugar
breadcrumbs
Instructions
  1. Place the chickpeas into a food processor and blend them into a sort of floury paste.
  2. Finely chop the parsley and the coriander.
  3. Place all the ingredients into a bowl and stir them with a spatula.
  4. Once the ingredients look thoroughly combined, mix them by hand for a minute or so to obtain a more uniform final texture. Make sure to taste the mixture and adjust the salt if you feel it is needed.
  5. Bring the ingredients together to form a ball and place it into the fridge to rest for roughly 10 minutes.
  6. Preheat the oven to 180°C (360°F).
  7. Once the time has elapsed, remove the mixture from the fridge, take the desired amount of it, shape it into a ball or into a patty, coat it with breadcrumbs and place it onto an oven tray lined with greaseproof paper. Repeat the process until you are out of mixture.
  8. Place the tray in the preheated oven and bake the falafels for 10 minutes to complete the dish.
Substitutions and Tips
  • The onion granules can be substituted with 1oz/30g of chopped fresh onion.
  • You can use any sugar you desire for this dish, as it makes little if any difference.
Yield, Times and Info
Makes: 10 falafels (1-2 servings)
Preparation Time: 20m
Cooking Time: 10m
Total Time: 30m
Cooking Temperature: 180°C - 350°F
Storage Times: Keeps for 3 days in the fridge
Nutritional Info
Serving Size: 5 falafels (135g)       Calories: 212kcal       Carbohydrate: 36g       Sugar: 4g       Fiber: 1g       Fat: 3.7g       Saturated Fat: 0.3g       Unsaturated Fat: 3.4g       Protein: 9.5g       Sodium: 250mg       Water: 83g      
Caloric Ratio
70% Carbs
15% Fats
15% Proteins

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Categories: Appetisers and Snacks Tags: Gluten-Free, Middle Eastern cuisine

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