This is a recipe for a traditional falafel made healthy. You only need two base ingredients to make it - soaked chickpeas and a batch of fresh parsley. Grind both in a food processor with ½ cup of water so it binds well and roast in the oven for 30 minutes. It’s delicious in a wrap with a yogurt dressing and fresh tomatoes.
If you want a more elaborate mix, add flaxseeds to it, nutritional yeast and spices. For a fluffier texture add ½ tablespoon of psyllium husks or powder.
This dish is high in Protein and Fiber but low in Fat and Calories. It’s also high in Folate, Vitamin C and K, and Manganese.
1 bunch (2oz / 60g) fresh parsley
½ cup water
1Soak chickpeas in plenty of water overnight. The next day, rinse and drain them.
2Add all the ingredients into a food processor and blend until well combined.
3Shape into bite-sized balls and transfer to a baking tray lined with baking paper.
4Bake in the oven at 392°F (200°C) for 25-30 minutes. Serve hot. Use a filling for a tortilla wrap.
- Traditional falafel is made using soaked and drained chickpeas so canned chickpeas can’t be used for this recipe.
- This is a healthy oil-free recipe but you can use an air-frier or deep fry the falafel bites if you want.