After a few days away for the holidays (more on that in a later post), I have decided to share with you my recipe to make falafels ! I love falafels : they are so easy to make, and so delicious.
You can buy them (usually they are in the “bio” or “organic” section of supermarkets) but I find them quite expensive for not many falafels. In addition, there often are many additives and preservatives added in those. So as I love cooking everything from scratch, I thought it would be fun to try to make them myself, and I was delighted with the result.
The strong point of my recipe is that you do not even need any expensive cooking utensils ! Your handstand a fork will be enough.
To make the falafels, you’ll need :
- a can of chickpeas
- some olive oil (or other oil if you prefer)
- half of a lemon’s juice
- one onion
- spices : I used mint, curry, paprika, cayenne pepper, pepper, coriander, basil and oregano, but you do not have to use them all !
- sesame seeds (optional)
The process is very quick and easy to follow :
- Rince your chickpeas, then pour them in a plate (or on a flat surface) and mash them with a fork
- Once you start to get a paste-like mixture, add the chickpeas to a bowl
- Add half of a lemon juice, two tablespoons of tahini, one tablespoon of olive oil, the diced onion and your spices
- Stir with your fork, then use your hands to combine all the ingredients more easily
- Form little balls with the mixture by pressing them well (or they’ll collapse during the cooking process) and put them on a baking sheet
- On a flat surface, pour some sesame seeds, then roll the falafels in those to make the seeds stick to the balls
- Cook at 190-200° for around 20-30 minutes depending on the consistency you want to get (the more they cook, the crunchier they will be)
And voilà ! You’ve got your falafels ! Delicious, quick, easy, and healthy. I usually like to make either a guacamole or a mint and lemon soy sauce to eat them.
For the guacamole :
- Mash one (or two) avocado depending on its size
- Add half of a lemon’s juice, pepper, half of a diced onion (optional)
For the mint-lemon sauce :
- Pour around 100ml of soy based cream (I used the Bjorg one)
- Add half of a lemon’s juice, pepper, 1 tablespoon of tahini, one teaspoon of agave (or honey if you’re not vegan), one teaspoon of mustard (optional)
- Spice it up ! Add some basil or oregano, and mint
- Mix well, and you’re done !