Falafel – healthy fast food to the rescue

Falafel – healthy fast food to the rescue

What a day yesterday was! I was interviewed for local radio station Oystermouth Radio about my CoreHealth courses and obviously also about my work here at Proper Nosh. So much fun! The timing of the interview meant that I was super hungry when I got home. And that’s where one of my trusted healthy fast food recipe came to the rescue: falafel.

I always keep a batch of these delicious chickpea balls in the freezer, so I grabbed a handful to leave out to defrost before I dashed out of the house. Which meant I could have lunch pretty much as soon as I got back – crisis averted. With a colourful salad and amazingly creamy hummus this really was a fibre-filled feast. The hummus will feature in one of my next posts but today the falafel are the star of the show.

Falafel healthy fast food
Print Recipe
5 from 1 vote

Falafel

Crispy chickpea balls that are a healthy fast food option.  Delicious with a salad, in a wrap or served with creamy hummus
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Snack
Servings: 3 servings

Ingredients

  • 1 can chickpeas in water drained, reserving liquid
  • 1 clove garlic
  • 2 Spring onions
  • 50 g oats
  • 1 tbsp lemon juice
  • 1 tbsp cumin
  • 1 tsp paprika
  • 1 tsp dried coriander
  • 0.5 tsp turmeric
  • salt to taste
  • 1 tbsp vegetable oil for frying

Instructions

  • Drain the chickpeas, reserving the liquid.
  • Add the drained chickpeas together with the garlic, Spring onions, lemon juice and all the spices to a blender and pulse to get a coarse mixture.
  • Now stir in the oats and season the mixture with salt.
  • Form walnut sized balls and flatten these slightly to make patties. 
  • Set the patties aside on a plate whilst heating up the oil in a pan to a medium heat.
  • When the oil is hot, fry the falafel on each side for a few minutes until golden.  This will take about 8-10 minutes in total and allows the falafel to get a nice crisp texture.

Notes

 
If you don’t have a blender, simply mash the chickpeas with a potato masher and crush the garlic/thinly slice the Spring onions before adding.  Complete the recipe as described above.
 
Optional: add a handful of fresh coriander or parsley to the mixture.
Serve with a salad, in a wrap and/or with hummus.
These falafel freeze well.  Allow to cool after cooking, then place in freezer-proof container or bag.  Allow to defrost for a couple of hours before enjoying these.
 
The reserved liquid from the chickpeas (called aquafaba) can be used to make amazing desserts and creamy dressings.

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