Falafel - an amazing dish known from the middle eastern cuisine. Usually they are deep fried so I wanted to make a version with less saturated fat. Using your oven to bake veggies/legumes is a great way to reduce the amount of fat used and still get a crunchy texture. I served the falafel with homemade tomato sauce and a mix of zoodles and whole grain spaghetti.
The original recipe is from the talented Ania behind Lazy Cat Kitchen
INGREDIENTS FALAFEL (ca 12-15 balls)
- 1 can drained and rinsed chickpeas or 100g raw chickpeas, soaked overnight and cooked
- 1/2 Onion, diced
- 200g Mushrooms, chopped
- 1 Tbsp tomato paste
- 1 Carrot, chopped
- 1 Tbsp coconut oil
- 1 Tbsp dried basil
- 1 Tbsp paprika powder
- Salt and pepper to taste
- Heat the coconut oil in a frying pan and sauté onion until translucent. Add mushrooms and carrot and let simmer until soft.
- In a food processor, mash cooked chickpeas and put in a mixing bowl
- Add tomato paste, herbs, salt and pepper, onion-mushroom-carrot mix and combine to a dough
- Form little balls and cool for about 30 minutes
- Pre-heat oven at 180 Celsius. Place falafel onto a baking sheet and bake for 30-45 minutes until golden brown and crispy
I hope you enjoy the recipe. Tag me in your creations on social media and let me know how you like them.
Nurture your happiness,