Chickpeas or Garbanzo beans are the chief ingredient in this recipe. They are high in protein and carbohydrates as well as magnesium, potassium. folate and iron. They are also a great source of dietary fibre. There are lots of variations of the classic Mediterranean falafels. I adapted this recipe from an old vegetarian cookbook put out by “Squirrels” Restaurant in Brisbane. Falafels are nice served on flat bread with tabouleh and hummus. See HUMMUS
FALAFELS
Makes: Approximately 20 smallish patties or balls
INGREDIENTS
- 1 large potato (cooked)
- 1/4 cup soaked cashews
- 1 medium onion
- 2 cloves garlic
- 3 cups cooked chickpeas
- 2 TB sesame seeds
- juice of 1 lemon
- 2 teaspoons coriander
- 2 teaspoons cumin
- 1-2 teaspoons salt (or to taste
METHOD
- Process chickpeas and cashews together in a blender
- Add all other ingredients (except potato)
- Dice potato into small cubes
- In a bowl mix together chickpea mixture and potato
- Form into small balls or patties
- Place on a lightly oiled baking tray
- Bake approx. 30 minutes or until lightly browned (turn once during cooking)
