Falafel like you’ve never had it before! Packed with Middle Eastern flavors, this dish is easy to make and totally nourishing. With a crisp crunch on the outside and a semi-raw center, these falafel patties will provide you with a burst of smack you in the face” flavor!
Ingredients
For the falafels:
1 cup raw, dried chickpeas, soaked for 4 hours or overnight in 1 liter of water
1 onion, roughly diced
3 large garlic cloves, roughly diced
2 celery stalks, roughly chopped up
1 large bunch of flat-leaf parsley, roughly chopped up
1 bunch of fresh coriander, roughly chopped up
1/2 cup mung bean sprouts
2 tablespoons chia seeds
1/2 cup oats
2 tablespoons ground cumin
1 teaspoon ground coriander
1 green chili, deseeded and roughly chopped
coconut oil for frying
salt and pepper
For the raita:
1/2 cup cashews
1 cup young coconut flesh
juice of 1 lemon
juice of 1 lime
a splash of water
1/2 cucumber, seeds removed, small dice
1/4 cup mint leaves, finely chopped
salt and pepper
For the falafels
Place all ingredients into a food processor and process until well combined.
Let the mixture sit for 5 minutes.
Shape into either bite-size patties or large, burger size patties.
Heat a large pan over medium-high heat.
Coat it well with coconut oil.
Place the patties into the pan and cook on both sides until nice and brown.
Remove and drain onto a paper towel.
Enjoy.
For the raita:
Blend the cashews, coconut flesh, lemon and lime juice, and water. Blend till super creamy and smooth.
Pour the mixture in a bowl.
Add the cucumber and mint along with salt and pepper and mix well.
Serve with the falafels.
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