A re-made falafel recipe
Makes 4 falafels, takes 20 minutes plus 2-3 hours in the fridge.
Falafels are a traditional Arabic food that are high in protein and fibre. They are an excellent food choice for anyone who is vegan or veg- etarian, as they are completely plant-based. Falafels are commonly served with hummus, tahini sauce or “toum”—a traditional Middle-Eastern garlic sauce.
1 1⁄2 cup falafel mix
1/3 cup cooked quinoa
1 small scallion, minced fine 1⁄2 cup parsley, chopped
1 Tbsp ground coriander
2 Tbsp fresh lemon juice
1 1⁄4 cup water
Olive oil for pan frying
In a large mixing bowl, combine the falafel mix, cooked quinoa, parsley, scallion, lemon juice, and water. Mix until well formed and store in the fridge for around 2–3 hours.
When you are ready to prepare the falafels, heat a pan and add some of the olive oil to it. Use a tablespoon amount of mixture to create patties. Place each patty onto the sauce pan and cook each side through until golden. Remove from the heat and place to cool until ready to serve.
These serve well with tahini sauce drizzled overtop.
Nutritional information per serving: Calories 396; Fat 10g; Carbohydrates 58g; Protein 13g