When people ask me "But what do I eat?!" when they talk on cutting back meat in their diet, I am quick to point out that there are probably loads of dishes that they eat which don't contain meat, but they don't consider them "vegetarian" or "vegan" and you know what?
They are absolutely right, it's just food people. Just food. So here is another example, now as delicious as they are, if you are on a FODMAP diet this may not be the best for you.
While I am sensitive to chick peas, I find that I can handle them in moderation as long as they are not a staple in my diet, so I include them on rotation (as I love falafels, burgers, wraps the whole kit and kaboodle.).
This particular falafel recipe I got from my new yoga teacher Becky Szczypka who is also a Chef.
Wait no more, here is that falafel recipe.
Coconut oil x 2 tablespoons
Small onion chopped x 1
Garlic cloves minced x 2
120g cooked chickpeas
Ground cumin x 1/2 tablespoon
Ground coriander x 1/2 tablespoon
Black pepper x 1 teaspoon
Fresh chopped parsley (none of this dried stuff you hear?) x 3 tablespoons
Fresh chopped coriander (I think you know the drill) x 3 tablespoons
Salt to taste
Bicarbonate of soda/baking power x 1/2 tablespoon
Breadcrumbs or equivalent substitute (optional)
seasame seeds to coat (optional)
Oil - to fry or you can try and bake them too.
How to make it...
Here's what you do,
Put the oil, onion, garlic, chickpeas, black pepper, cumin and ground coriander into a food processor (use the bowl). Blitz until you have a smooth and thick paste. Remember not to over do the processing.(we're not making soup!)
Put the mixture into a bowl, add the chopped parsley, coriander, salt and baking powder .
Time to get involved! With your hands turn the mixture, adding the breadcrumbs if it's too wet. You should easily be able to bind the mixture without it being too sticky.
Once you feel you have the right consistency, roll the mixture into about 8 - 10 balls. Then set aside onto a plate lightly dusted with flour (of your choice). Cover these bad boys and refrigerate up to about an hour (depending on time available).
In a medium sized saucepan heat some oil (enough to deep fry but not to drown!). Coconut oil is a great choice here.
When the oil is hot enough drop the falafels in and cook until golden brown. This should be 3 - 4 minutes but keep an eye on them.
Drain on some paper towel. These can be enjoyed hot or cold.
Alternatively you could bake them and then toast them under the grill. I haven't tried it that way, so let me know how you get on if you decide to try it.
Serve them with some hummus, salad, or whatever your heart desires!
Looks good right?
p.s Just to let you know, if you are interested in "pre-allergy" and "food intolerance" screening you can now get this done as one of my nutrition coaching services.