Falafel is my favorite vegan food. Also, it’s a great source of protein, if you don’t eat meat. Falafel is really popular in Middle Easter Countries. Usually, it’s served in a pita bread, or wrapped in a flatbread. It tastes best when drizzled with tahini-based sauce. I really like to serve it as a snack or an appetizer, but next time, I’ll probably try to make a falafel burger!
- 350 uncooked chickpeas,
- 1 carrot, grated
- 1 onion, peeled and chopped,
- 2 tbp dried parsley,
- 2 garlic cloves, roughly chopped,
- 5 tbs oat bran,
- canola oil,
- sesame seeds
1. Pour the chickpeas into a large bowl and cover them with cold water.
2. Let them soak overnight. They will double in size as they soak.
3. Drain and rinse chickpeas, then put into a large saucepan and cover with water. Bring to the boil, reduce the heat and simmer for one hour, or until soft. Drain.
4. Heat canola oil in a small skillet over medium high heat.
5. Add onion and pepper and cook until onion is nicely browned and very soft.
6. Add grated carrot and garlic. Sauté over medium heat for 2 to 4 minutes. Set aside.
7. Place the chickpeas into a food processor with the onion, garlic, parsley, oat brans, carrot and pepper . Add salt and pepper to taste. Process until the mixture forms a firm paste.
8. Divide the mixture into walnut sized pieces. Roll them in sesame seeds.
9. Heat oil in a large skillet over medium-high heat until it is shimmering.
10. Carefully place the falafel in the pan. Fry on 1 side until you can see it browning on the sides, about 4-5 minutes. Then flip over and fry other side.
11. Remove falafel from oil, and drain on paper towels.