This dish was inspired by my husband. It all started with a craving on a particular day, and then followed by with some research and purchasing of products for my creation. I must say the end result came out phenomenal and surprised that i haven’t made this sooner, due to my love for chickpeas. I love chickpeas in almost everything!  We were both totally in heaven with this dish and wish i had made an extra batch….seriously. This homemade dish of felafel are not only full of flavor, but they are so lovely and moist on the inside, but slightly crunchy on the outside. I used grape seed oil for pan frying to ensure the desired texture. I has seasoned it with fresh garlic, herbs, bit of smoke, heat, and spice. The texture came out firm, but still light and tender, and didn’t crumble. Just right. If you’ve never made your own felafel at home, you are in for a real treat. It is easy to prepare and customize for the whole family. The sky is the limit!

 

Chickpeas are a must have on your next grocery list, from reducing cholesterol levels and hunger control. The benefits of consuming these lovely legumes is that they are high in fiber and protein, and have a low glycemic index. This powerful combination can help you control your weight. And, did you know, enjoying a half a cup of chickpeas daily can keep you feeling full longer?! This nutritious bean can help lower bad cholesterol levels, about half cup, which reduces the risk of heart disease. Chickpeas are so versatile from being used in soups, salads, stews and other baked goods. A great alternative to replace eggs and remove gluten.

 

Felafel, of course, are popular in the Middle East as a fast food. Vendors sell it on street corners in Cairo. As a main dish, it’s served as a sandwich, stuffed in a pita bread, with greens, tomatoes and tahini. And a favorite among vegetarians.

 

SERVES: about 25-30

 

INGREDIENTS:

2 cups dried chickpeas, or canned (depending on time/preference)

1 onion, cut in quarters

4 garlic gloves, peeled and chopped

small bunch, fresh parsley

small bunch, fresh cilantro

1 tsp sea salt

1/2 tsp ground cayenne powder

2 tsp ground cumin

3 tbsp flour

1 tsp baking soda

1/2 tsp baking powder

grape seed oil

 

INSTRUCTIONS:

Soak dried chickpeas overnight in a large bowl filled with water. The next day,  just drain and proceed with placing them in food processor or blender. If you have canned type, rinse and drain.

Place chickpeas in the food processor until crumbly and there are no whole beans left. Transfer to a large bowl.

Then place onions, garlic, and herbs in the processor, pulse until it looks like a paste. Add the herb mixture to the beans.

Using a large spoon, mix the the beans and herbs together. Add the cumin, cayenne, salt, pepper and flour. Mix well. Then, add the baking soda and powder just before pan frying. Mix very well.

Heat a large skillet with the grape seed oil, or another oil for high heat temperatures. If it sizzles, it’s ready.

Use a large tablespoon and wet hands, form a batter of balls, about 1 scoop of 2 tbsp worth.

Carefully place the felafel in the hot oil. Do NOT overcrowd the pan. About 4-5 ball at once. Cook until you can see it browning around the sides, about 4 minutes. Then flip and cook for another few minutes.

The felafel should be crisp on the outside and soft on the inside.

NOTE: make sure it’s a thick paste consistency with the batter. If too loose add more flour or an egg, if needed.

 

 

CITRUS-HERB DRESSING:

1 cup Greek plain yogurt

small bunch, fresh cilantro, finely chopped

1 fresh lime juice

dash, sea salt

dash, cumin (opt.)

dash, cayenne (opt.)

Mix all ingredients in a serving bowl. Then serve. Keep refrigerated.

 

NUTRITIONAL VALUE: Calories 75; Total Fat 2.1g; Sodium 129mg; Total Carbohydrates 11.2g; Dietary Fiber3g; Sugars 1.9g;Protein 3.3g; Vitamin A 3%; Calcium 3%; Vitamin C

3%; Iron 7%. Low in saturated fat, no cholesterol, high in dietary fiber, high in manganese and very high in vitamin B6.

 

 

 

 

Comments