Omega-3 fatty acids are essentials for a happy, healthy brain and do wonders for boosting our mood on a physiological level.
Salmon is rich in Omega-3s. The balance of our omega-3 to omega-6 fatty acids is very important for mood stabilisation. The omega-3 fatty acids EPA and DHA are found in large quantities in the brain, particularly in the membranes that protect the nerves they encase.
Omega-3 fatty acids are anti-inflammatory. We need both Omega-3 and Omega-6 for optimal health but too much omega-6 within the body can increase inflammation (damage). Salmon is also high in vitamin D which is also thought to help with mood and depression. We recommend eating fish a 2-3 times a week may provide your body with these healthy oils.
Our bodies can't produce their own omega fatty acids, so it's essential for optimal wellbeing that we get them from our diet. Ideally, we also supplement our intake as well.
This is a simple recipe to whip out when you have friends over or makes a nourishing go-to snack.
Makes 8 - 10 balls | DF, GF, RSF
- 1 can organic chickpeas
- 1 bunch fresh parsley, chopped
- 1 onion, finely chopped
- 3 garlic cloves
- 3 tsp ground cumin
- 2 Tbsp sesame seeds (black or white)
- 2 Tbsp chickpea flour
- Pinch of pink salt and pepper
- 180-200g smoked salmon
- 2 tsp coconut oil for cooking
- 2 tsp black sesame seeds (optional)
- 2 tsp of Tahini for flavour (optional)
Add chickpeas, parsley, onion, garlic, sesame seeds, cumin, salt, pepper, coriander, to a food processor or blender and mix/pulse to combine, scraping down sides as needed until thoroughly combined. You’re looking for a crumbly dough, not a paste.
Add flour 1 Tbsp at a time and mix to combine until no longer wet and you can mould the dough into a ball without it sticking to your hands - add a dash of water if it’s too dry.
For a bolder flavour, add in more cumin, salt and pepper to taste.
Refrigerate balls for 1-2 hours to firm up. You can skip this step but they will be a little more fragile when cooking.
Once chilled, scoop out rounded tablespoon amounts into 8-10 small flattened balls.
Heat a large skillet over medium heat and add enough coconut oil to generously coat the pan - about 2 Tbsp.
Once the oil is hot, add only as many falafel as will fit very comfortably in the pan at a time.
Cook for 5-8 minutes, flipping when the underside is deep golden brown. Repeat until all falafel are browned - the deeper golden brown they are, the crispier they'll be. They will also firm up more once slightly cooled.
Cut small pieces of smoked salmon and stack on top of warm falafel, spread organic tahini over top and sprinkle black sesame seeds.
Best eaten when fresh, though leftovers will keep in the refrigerator covered for several days. Freeze after that to keep fresh for up to one month.
If you have a go at making this recipe, let us know! We love seeing your BePure recipes. Tag us in your Instagram pictures @bepurebenwarren.