Friday, 14 September 2012
Another delicious snack that filled my lunch box this week was my baked falafels.
These are great as a snack, or as a main meal along side a beautiful salad, or deliciously rolled up in wrap bread with tomatoes, lettuce, avocado etc etc I could keep going but won't!
I decided to bake mine to cut out frying my food, but found that they taste so much lighter and fresh and it was actually a much easier process and nowhere near as messy- great.
Onto the balls..
What you need:
1 cup dried organic chickpeas soaked over night
1 cup dried organic broad beans soaked over night
1/2 bunch flat leaf parsley chopped
1/2 bunch coriander chopped
juice of 2 lemons- zest of one
1/4 red onion finely chopped
1 tblsp gluten free baking powder
a pinch of cayenne pepper
splash of the oil of your choice
splash of water if mix is too thick
What you do:
Night before, soak chickpeas and broad beans in water- the legumes expand a lot, so make sure there's plenty of water covering them.
On the day, preheat oven to 180C.
Drain and thoroughly rinse the chick peas and broad beans, chuck into a big pot, cover with water and simmer until cooked- takes about 30 mins, but check as you go.
Drain legumes then chuck everything into a blender and blitz until smooth.
At this point you may need to add more water or oil to the mix if its too thick.
Season with salt.
Whilst the mix is doing its thing, line a baking tray with baking paper.
With a tea spoon, scoop and dollop the mixture onto the baking tray, then cook for about 20-30 minutes.
Cool on a rack, then pack your lunchbox.. or eat :)
*If you find that you make too much mixture (like I did), keep the mix as a delicious bean spread and add it to salads, sandwiches or use instead of butter.
I like to spread on a rice thin cake and top with my Dukka, then drizzle with oil.
Also, if you find that you've made too many to consume in a week, pop them in the freezer so you'll have a quick and nutritious snack on the go.