LOW IN CARBS, HIGH IN PROTEIN, YOU WILL LOVE THIS FALAFEL RECIPE!
Watch for a flavour and deliciousness explosion! This is sooo sooo delicious!
Please watch before trying as the recipe below makes it look harder than it actually is!
RECIPE:
Quantities given are for 1kg of dried chick peas.
Empty packet into a large tub and soak overnight.
wash the next day and drain.
Add 1 can of fava beans or red kidney beans.
Blend in batches as follows:
To blender, add:
The mix of chickpeas & fava beans
Parsley stalks
Mint
leaves & stalks
1 chopped onion and/or spring onions
2-5 garlic cloves
Water (1/4 cup at a time – total mix i made used up 3/4 of a cup)
Make in as many batches as your blender allows.
Once blended and mixed through, add:
– 1 tbsp salt
– 1 tbsp ground cumin
– 1tbsp sweet paprika
– 1/2 to 1tsp cayenne pepper
– 3/4 tbsp Lebanese seven spices / baharat (or make your own using equal quantities of: cinnamon, cloves, nutmeg, black pepper, coriander seed, paprika, cardamom)
.
Let rest before frying in hot Rice Bran Oil.
Meanwhile:
Slice / chop vegetables of your choice to accompany the sandwich (using Lebanese bread, or pita bread), or make into a salad for a low carb version. Vegetables I typically use are:
Tomatoes, Parsley, Chopped Gardinera Pickle mix, Mint leaves, and finally the Taratorr (or, Tahini sauce).
Crush 1-3 garlic cloves
Add 375g jar of tahini
Add 1/2 teaspoon of citric acid (or juice of 2 lemons)
Season with salt
Mix well. then add 2 tbsp plain (Greek) yoghurt
Mix well, adding water if too thick.
Check seasoning and adjust. Sauce should be tangy to balance the fried falafel cakes / croquettes.
This is part of our Vlogmas 2020 series.
Please like, subscribe, and a like NEVER goes unnoticed! Much love, Mimi & Nina xx
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