Moorish and Delicious, fresh baked veggie falafels
Homemade falafel’s are a world away from the deep fried versions you can buy; fragranced with warm spices and fresh with a squeeze of lemon, these fibre dense falafels are quick and easy to make and impossibly easy to devour!
Chickpeas, when consumed even over a realtively short period of time have been shown to improve blood sugar regulation and insulin secretion. Chickpeas have a remarkable antoioxidant composition. They contain small but valuable amounts of co-factor Vitamin C and E but also more concentrated supplies of phytonutrients and ALA. The dietary fibre found in chickpeas is especially beneficial to lower LDL cholesterol, which makes them healthy for our hearts. They are also an excellent source of manganese, which our body uses to support strong bones and healthy skin.
1 tin of chickpeas
1 medium onion
1 clove of garlic
1 large handful of fresh parsley
1 tsp found cumin
1 tsp ground coriander
juice of half a lemon
handful of frozen peas.
Add all of the ingredients to your food processor, except for the frozen peas. Blitz until you have a coarse mixture, then season and add the frozen peas.
Told the falafel mixture into patties about the size of your palm. Lay them on baking parchment on a flat baking tray, as shown, and bake in a medium hot oven, approx 190″C for 15 minutes on each side.
Serve with a cucumber raita or, a cashew nut dressing, stirred through with fresh mint and parsley.
These falafels will also freeze well X