I try to eat healthy

Flexitarian food blog with simple, healthy wholefood recipes for everyday life

  • About
  • Healthy eating
    • Groceries
  • My recipes
  • Links
  • The shop
  • Contact
  • FR

Quick falafels

16th November 2015 by Gaëlle Branellec-Shachar Leave a Comment (0)

Share on Facebook9Share on Google+36Share on Yummly46

 

This is a simple recipe to make quick falafels from canned chickpeas. Usually falafels are deep fried, but here I cook them in a skillet using only a minimum amount of oil (2 tablespoons) to keep it healthy.

The quantities in the recipe here make 16 falafels. Dan and I manage to eat all of them, but I think it might be enough for 3 persons! We have these falafels with tahina, whole wheat pita and a tomato-cucumber-onion salad.

It’s ready in 20 minutes or so.

Ingredients

  • 550 g tin of chickpeas, drained (290 g when drained), rinsed and dried in the salad spinner
  • 2 garlic cloves, peeled and chopped
  • ¼ cup packed of fresh coriander leaves
  • ¼ cup packed of fresh flat-leaf parsley
  • 1 teaspoon of ground cumin
  • ½ teaspoon of ground turmeric
  • ½ teaspoon of ground coriander
  • ⅛ (a pinch) to ¼ teaspoon to taste of ground cayenne pepper
  • 1 tablespoon of tahini (I use unhulled tahini)
  • Juice of half a freshly squeezed lemon
  • 3 tablespoons of flour (I use chickpea flour)
  • Salt
  • Pepper
  • 2 tablespoons of olive oil

Preparation

Add in the food processor the chickpea, garlic, coriander leaves, parsley, cumin, turmeric, ground coriander, cayenne pepper, tahini, lemon juice and flour. Season with salt and pepper to taste, and blend to get a rough paste (I need to scrape down the sides of the bowl a few times).

Divide and shape with the hands the mixture into 16 falafels of the same size.

In a nonstick skillet on high heat, heat 2 tablespoons of olive oil and fry the falafels, turning them regularly, until golden on all sides, about 6-8 minutes. And eat at once!

 

Adapted from Renée Kemps

 

Subscribe and never miss a new recipe!

Meatless Monday, Veggie Mains chickpea, fresh herbs, Meatless Monday, tahini, vegetarian

Print This Post Print This Post

  • Is pictured two baby spinach, cherry and chia smoothiesBaby spinach, cherry and chia smoothie
  • Is pictured a homemade pecan and raisin granolaPecan and raisin granola
  • Is pictured a homemade vegetarian broccoli and sweet potato terrineBroccoli and sweet potato terrine

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Search I try to eat healthy

Gaëlle Branellec-Shachar

Hi, I'm Gaëlle. After years of eating junk and processed foods, I made in September 2012 the life-changing decision to eat healthy and adopt a flexitarian wholefood diet. And I never looked back.

About I try to eat healthy

  • 
  • 
  • 
  • 
  • 
  • 
  • 

Recipes

  • Breakfast + Brunch (25)
  • DIY foods (14)
  • Drinks (26)
  • Food for thought (11)
  • Healthy snacks (12)
  • How to? (10)
  • Love Life (30)
  • Meat (14)
  • Meatless Monday (32)
  • Packed lunch (4)
  • Salad + Mezze (33)
  • Seafood (12)
  • Sides (8)
  • Soup (17)
  • Sweet (33)
  • Veggie Mains (39)

Never miss a new recipe!

my foodgawker gallery
Certified Yummly Recipes on Yummly.com

© I try to eat healthy 2014-2016. All rights reserved.
About + Disclaimer | Privacy Policy | Contact