I have loved falafel since the first time I had the opportunity to put one in my mouth, but yet I’ve only ever made them once or twice before, and always from those pre-made mixes.
I can’t for the life of me tell you why this is. We always have chickpeas on hand, they’re easy to make, and everyone (EVERYONE) loves them.
It’s about time, then, that I set about making my own; and that, I’ve done. Last week I sprouted some chickpeas (garbanzo beans), and whilst wondering what to do with them (and staring at an otherwise empty fridge) it dawned on me: sprouted falafels!
I added some fresh basil from my herb garden to give these a deeper taste, and it worked out beautifully. These are absolutely perfect, stay together when fried, have enough taste to be the centre of any meal but aren’t overwhelming. They taste as fresh as fried things can be!
And, would you believe it, they can be made in under 10 minutes?
(makes about 10 falafel)
10 basil leaves
2 cups raw sprouted chickpeas
3 cloves garlic
2 teaspoons cumin
2 tablespoons lemon juice
1 tablespoon oil
1 cup parsley
In a food processor, blend together all ingredients
Add more oil, lemon juice or seasoning to taste; the mixture should be moist but not wet
If you have time, place the mixture in the fridge for a while. If not, just go straight ahead and cook them!
Using an ice cream scoop or a tablespoon, scoop the mixture out into equal-sized balls
Flatten the balls and tidy up the edges, so they’re shaped like little Frisbees
Heat a little oil in a frying pan, and throw the falafels in
Cook for 4-5 minutes, then flip and cook again for the other side
When they’re heated through and a little crispy, serve!
I love falafels with hummus, chimichurri, tahini sauce, tomato salsa, picante – all these things enjoy heavy flavours and play off the basil falafels beautifully. You can eat them as a healthy meal by using leafy greens as wraps, or you can go the traditional route and wrap this in some thick doughy goodness.
The mixture saves in the fridge for up to a week, but ensure that it doesn’t smell funky.