Falafel – nom nom nom

I know deep fried foods aren’t healthy, but OMG I love falafel and if they’re in the fridge I’ll eat them daily.  With the exception of the frying they are incredibly healthy.  The main ingredient is chickpeas and if you’re a diabetic you’ll already know they’re low GI which is important in keeping your blood glucose levels low and stable.  I love nothing more than to eat my falafel smeared with labna.  You can find my labna recipe  here

Making falafel starts the night before you intend to cook.  Soak your chickpeas in water to soften them.

Process the chickpeas along with the coriander, parsley, onion, garlic, cumin powder, coriander powder, baking powder and salt.  They mixture should be a vibrant green.  Make sure that your fresh herbs are well drained from liquid or your falafel will be very wet and impossible to shape.  If your mixture appears too wet, get an old clean tea towel, put your mixture in the middle, gather up the edges and twist the tea towel to squeeze out the excess liquid.  Do it over the sink because it can be a messy job.

Roll the mixture into ovals or rounds about the size of an egg.  For some reason when I shape them into rounds they fall apart so I make them into egg shapes.

Heat your vegetable oil in a wok or deep pan.  Don’t ever leave the oil that’s on the flame, alone.  You must be present & observant when cooking with oil.

Get your cooking utensils ready.  I use a slotted spoon for immersing the falafel into the oil and an Asian basket spoon for taking the falafel out of the oil.  The tray is to drain the falafel when they come out of the oil.

Make sure your oil is hot otherwise the falafel will soak it up.  Very gently lower each falafel into the oil.  Don’t ever just drop them in otherwise the oil with splash.  I cook about 5 to 6 falafel at one time.  Carefully take the falafel out of the oil and let them drain on the paper towel.

  They don’t look very appetising do they?  But they have a wonderful fresh nutty herby flavour that’s worth the effort.  I have no idea of the caloric or kilo-joule content of these little babies, but as long as the oil is hot they shouldn’t absorb much oil.  Over the last 7-8 weeks, I’ve been on the 10 in 10 challenge (see the tab on the left of the page for more details).  My challenge is to lose some weight which I’ve consistently been able to do while still eating 3 falafel for lunch each day with a little bit of labna.

You can find the downloadable recipe for falafel here



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