This is a simple recipe to whip out when you have friends over or a nourishing go-to snack.
Makes 8 - 10 balls | DF, GF, RSF
Ingredients
- 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)
Instructions
- 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
