This tastes just as good as any other falafel I’ve ever had- which is great because sometimes wheat free or healthy alternatives of certain recipes just don’t work. I love the texture and the warmth gives it a comfort food element. The salsa is really nice too and makes a good accompaniment. The chickpeas provide protein, fibre, iron, manganese and magnesium. They increase the friendly bacteria of the gut that improve digestion. Baking the falafels instead of frying them means that they don’t absorb extra oil. This recipe is wheat free, gluten free, dairy free and sugar free and is suitable for vegetarians, vegans and those following a detox. This is from Carol Vorderman’s “Summer Detox”.
- 400g can chickpeas, rinsed and drained
- Half an onion, very finely chopped
- 1 tablespoon finely chopped fresh coriander
- 1 tablespoon finely chopped mint of parsley
- 2 garlic cloves, crushed
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 tablespoon gram flour (chickpea or lentil flour) mixed with 2 tablespoons water
- 1 tablespoon extra virgin olive oil
- 2 large ripe tomatoes, skinned
- 1/4 red onion, finely chopped
- 1 tablespoon fresh coriander, finely chopped
- Salt and freshly ground black pepper
Pre heat the oven to 200, lightly oil a baking sheet.
Put the chickpeas in a blender or food processor and process for a few seconds.
Add the onion, coriander, mint or parsley, garlic spices, gram flour paste and oilve oil. Process for a few seconds until combined and a fairly smooth, stiff puree.
Form the mixture into balls about the size of a walnut. You should be able to make about 12. Coat lightly with a bit of gram flour. Put on the oiled baking sheet and cook in a preheated oven for 20 minutes, until golden, turning once.
Meanwhile make the salsa:
Finely chop the tomatoes and mix with the onion and coriander. Season to taste then chill.
Serve with the cooked falafel.