Falafels are in my opinion a culinary genius invention of the vegan ‘meatball’. If I don’t use them in either wraps or buns I make a mean ‘meatball’ falafel Bolognese, a twist to a classic.
What are falafels made of? Well in its basis for its made up from chickpeas, basil, olive oil and garlic and parsley. Mixed up in a food processor and rounded/flattened into any shape you want. Because of time constraints on my part, I bought readymade falafels from ALDI. If however you have more time on your hands or you wanted to impress people at a dinner party I will leave you with this recipe that I have followed in the past.
- 1 Pack of Falafels – or 6 homemade falafels
- 1 red onion
- 2 garlic cloves
- 50g of diced ginger
- 1 tin of chopped tomatoes
- 100g of diced sprouts
- 2 chillies (optional)
- 100g of Perl Barley
- ½ tsp of black pepper
- 1 Lime
- 20g of basil
- 1 tsp of paprika
- 500ml of water
- With Brown nice / Spaghetti to serve with.
Sweat the red onions, garlic and diced ginger for 1 minutes and a medium to high heat.
Add chillies, tomatoes, black pepper, paprika, spinach and 500ml of water. Heat up the mixture to boil then reduce the heat so it is just simmering. Leave for 15 minutes.
Add the Falafels, pearl barley and sprouts. Cook on the low heat for 15 minutes. Stir ever so often but not too much or you will break down the falafels from its ball forms.
Turn of the heat – add the basil and lime then stir. Serve dish hot.
- High in Protein
- Low in Sugar
- High In Fibre
- Low in saturated fats (bad fats)