Felafel is a vegan favourite. However, have you ever noticed how dry they are? My partner and I have often joked that it’s understandable that ‘he died with a felafel in his hand’ because half the time we choke on the dry stuff. Fresh is always better, though, and perhaps that is the difference.
Anyway, I cooked up a spin on the usual felafel; subbing in white berlotti beans (white beans) for the chickpeas, as I think chickpeas are too dry (don’t get me wrong: I love chickpeas!)
This recipe is from the Coles Mag, but felafel recipes are all very similar. I will write the recipe as using berlotti beans, but you are very welcome to use the chickpeas as the world intended.
This could easily be made gluten free using GF breadcrumbs
- ½ cup dry lentils, soaked overnight
- 1 onion, chopped finely
- 2 garlic cloves, smashed
- 2 cans berlotti beans, drained
- 1 TB tahini paste
- 1 TB lemon juice
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp paprika
- ½ tsp turmeric
- ½ cup breadcrumbs*
* This is for crumbing the felafels and not for the filling. I used a mix of black cumin (nigella) seeds and white sesame seeds as additional topping.
- In a frying pan, cook the onion and garlic. Add in the spices and stir to coat. Once it becomes fragrant, remove from the heat.
- Add the onion mix, lentils (drained first!) and the beans to a food processor. Blend until the onions and grains have broken down into a smooth paste. Once smooth, add in the lemon and tahini. Season very well.
- Roll the felafels into small balls, using your hands. Coat in the breadcrumbs and place on a paper-lined tray. Repeat with the remaining mixture. Move to the fridge for at least 30 minutes – I prepare mine the night before so I can come home to a super-quick dinner!
- When you are ready, fry the felafels in a little oil, or you can bake in the oven for 20 minutes, turning half way through cooking.
- Serve in pita breads, with lots of hommus and if you’re naughty like me; tomato sauce! Stuff full with salad leaves and tomato. I also like carrot.