What’s high in protein, fiber and keeps you feeling fuller longer?
It’s a Falafel!!!!!
When it comes to trying new recipes with ingredients you already love…then I AM TOTALLY in!!! Today, I’m sharing, my version of Healthy Falafels…what the heck is a Falafel you might be asking yourself?
A Falafel is predominately a Middle Eastern food and has been coined the “The Hot Dog of The Middle East.” Or “The Meatballs of the Middle East.” Since there is a cloud of mystery as to where these icons originally originated from you will most certainly see regional differences to some of the ingredients but generally, falafels are made with either garbanzo beans, fava beans, flour, (in this case gluten-free flour), and spices for an amazing pop of flavor.
Falafel’s are commonly served in a pita type pocket or roll of flat bread with some sort of fresh vegetable or salad and a yogurt, tahini (sesame seed), or hot sauce. If you have ever tried a veggie burger, the Falafel is very similar in consistency and texture. In some places, the Falafel is served by with a tomato sauce with spices similar to our tomato sauce with meatballs.
Falafels are also very popular among Vegans. In case you were wondering, someone who follows a strict vegan diet simply put they do not consume anything that comes from a mother or has a bladder.
Falafels are usually pretty healthy…let’s just say the Falafels that are not deep fried are very Healthy and Nutritious!
Go ahead and make “The Meatballs of the Middle East” I know you’re all going to love them!
- 16 oz. Garbanzo Beans
- 1 cup Spinach
- 1 bunch of cilantro
- 1 bunch of parsley
- 1/4 Teaspoon garlic powder
- 1/2 teaspoon Lime Juice
- 2 Tablespoons of Tahini
- 1 Onion
- 4-6 Garlic Cloves
- 2 Tablespoons of Namaste Foods Quinoa Flour
- 3/4 Teaspoon of Salt
- 1 Teaspoon Olive Oil
- Add chickpeas in the Food processor and blend well until they have a paste-like consistency.
- Put them in a large bowl and blend in all the other ingredients, except oil.
- Add in the quinoa flour into the mix
- Heat some oil in a non-stick frying pan. ( I used Olive Oils)
- Make the patties – 1 Tbsps per patty.
- Fry them 2 minutes on each side. The Falafels should be crispy on the outside and soft but not mushy on the inside.
- Put the falafels on a plate covered with a paper towel in order to absorb all excess oil.