A chickpea falafel is very high in protein and fiber and it’s a good source of folate, iron, magnesium, phosphorus, copper and manganese. It can be served with roasted vegetables, in a pita or tortilla wrap or alongside a yogurt dip.
1 large onion
1 tablespoon flour
1Soak chickpeas overnight in plenty of water. Drain. Do not cook!
2Clean and dice the onion. Saute in a non-stick frying pan over medium heat in ½ cups of water for 7 minutes or until soft.
3Place all the ingredients in a food processor and grind on pulse setting until combined but not yet pasty. The mix should be sticky enough to hold form.
4Form balls with your hand.
5Arrange on a baking tray on top of a sheet of baking paper. Bake at 392°F (200°C) fan setting for 20 minutes. Serve hot.
- Traditional falafel is deep fried. To make it lighter, in this version we bake it instead. You can, of course, deep fry it if you want. Use the oil for deep frying instead of adding it to the mix in that case. Saute the onions first to cut back on the cooking time. They also act as a binding element so we want them to be soft and juicy.
- The easiest way to always have fresh herbs on hand is to chop and freeze them when they are in season. That way you will always have them when you need them.