Not only is the recipe super easy ……… it is really yummy too!! Making it the perfect addition to your picnic basket teamed with a crunchy salad or you could happily sneak a couple into your kids lunchboxes knowing they are healthy, homemade and low GI!
Oh and if you’ve not heard of Bescan flour before ……… don’t be alarmed! Its just flour made from ground chickpeas, so great if you living a gluten free diet or simply looking to try new ingredients this recipe is for you!
INGREDIENTS:
(makes approx 26 Falafel)
1 brown onion – peeled and roughly chopped
2 organic garlic cloves – peeled and finely crushed
1 tbs ground coriander
2 tbs ground cumin
zest of 1/2 lemon
2 x 400g organic can chickpea – drained and rinsed
1/2 bunch parsley – picked and roughly chopped
1 bunch coriander – picked and roughly chopped
1/3 cup of Bescan flour
1 egg – whisk with a fork
Olsson’s Sea Salt Flakes
White pepper
Brookfarm Chilli and Lime Infused Macadmia Oil
Bescan flour
Lemon cheeks for garnish
METHOD:
- in a food processor place; onion, garlic, chickpeas, ground coriander and cumin, lemon zest, Bescan flour egg, salt and pepper – blend on high until you have a textured paste ie not too smooth
- scrap the contents out into a large mixing bowl, using your hands mix through the chopped parsley and coriander until well combined (if the mixture feels too wet simply add a little more Bescan flour)
- taste the mixture and add more seasoning if required
- line a large plate with baking paper – shape the mixture into round Falafel size balls – placing each ball on the baking paper until you have rolled all the mixture (use two plates if you run out of room rather than layering up)
- then place approx 1/2 cup of Bescan bowl into a bowl and individually gently roll each Falafel ball in the Bescan flour to lightly coat the outside of the ball – place each ball back onto the baking paper lined plate and and put in the fridge for 30mins
- heat a non-stick fry pan
- add some Brookfarm Chilli and Lime infused Macadamia Oil approx 2cm deep in the pan – fry in small batches until golden on all sides – place cooked Falafel on a plate lined with kitchen towel – lightly season with Olsson’s salt immediately – repeat until all the patties are cooked
- serve hot with lemon cheeks on the side (keep warm in a moderate oven if need be)
SERVING SUGGESTIONS:
- serve as part of a Middle Eastern inspired mezze plate along with; hummus, marinated olives, baba ganosh, lamb koftas and warm pitta bread
- makes for a great low GI meal or snack
- make into larger size patties to make a great vegetarian hamburger – serve along with some iceberg lettuce, sliced truss tomato and homemade Tzatziki
We’d love to see a photo of you enjoying your Falafel with your friends and family! Simply post your photo on Facebook or via Instagram by using @tastebyronbay and use #tbbmyway so we can follow your beautiful recreations of our Taste Byron Bay recipes.
Enjoy!
T xxx
