While making falafel it occurred to me that the word palaver, meaning fuss or bother should be substituted for falafel, coining a new phrase "What a falafel". But don't let me put you off! OK so they are a bit of effort compared to a packet mix deep fried feast from the takeaway, but for the improved health properties, and taste, it's well worth it.
In this recipe, the delicious flax seed coating adds numerous health benefits. Flax seeds are a rich source of lignans, helping to protect the body from oestrogen related cancers and regulating hormone levels.
A food processor is an absolute must when making these so if you don't have one already, it's a great excuse to go shopping.
Preheat the oven to 180C.
Dry roast and grind the spices and set aside. Drain and rinse the broad beans. Place ½ of the soaked broad beans in a pan with fresh water and bring to the boil. Reduce to simmer for 10 minutes until the beans are tender.
Drain the cooked beans and transfer them to the food processor with the remaining uncooked broad beans and chickpeas and process until smooth. Add the oil, egg, garlic, onion, baking powder, ground cumin and coriander seeds, besan flour and seasoning and pulse until well combined. Finally add the coriander and parsley, pulse for a further minute and transfer the mixture to a large bowl. Using a spoon and your hands, mould flat balls (approx 3 - 4 cm in diameter and 1 cm thick).
Roughly grind the golden flaxseeds. Dip each falafel into the ground flaxseeds to coat each side. Lay on a baking sheet lined with baking paper. Cover with foil and bake in the oven for 25 minutes turning them once after 15 minutes.
Note: Golden flaxseeds contain more protein than brown flaxseeds with less Omega 3 essential fat. This makes them less susceptible to oxidize and more suitable for baking. They can be found in health food stores.
Makes 24 servings (serve = 1 falafel)
| Prep Time: | overnight + 20 |
| Cooking Time: | 25 mins |
| Ready in: | 50 mins |
Suitable for: |
|
| Dinner, Finger Food, Lunch, Snack | |
Print version
Email recipe
More recipes
Previous page
| Nutritional Information - Per Serve | |
| Kj | 278 kj |
| Calories | 66 kcal |
| Fat | 3.7 g |
| Saturated Fat | 0.5 g |
| Total Carbohydrate | 5.5 g |
| Total Protein | 3 g |
| Fibre | 2.4 g |
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
