Falafel is a second (after hummus ) favourite of Mediterranean cuisine. Also mainly made of chickpeas it still leaves some space for enlightening the whole dish. What we love to do is simply substitute half of the chickpeas with some seasonal vegetables like zucchini or squash. The main trick here is that you will not even taste this substitution - you will taste classic falafel. While your body will receive half of its "classic" calories and twice as much as its "classic" fiber.
Ingredients (serves 2-3):
1 cup dried chickpeas water and baking soda for soaking the chickpeas 1 small red onion 1 cup winter squash, shredded a small bunch of cilantro and parsley 3 garlic cloves 1 teaspoon ground cumin 1 teaspoon sea salt 2 tablespoons extra virgin olive oil freshly ground black pepper
Wash your chickpeas and place them into a bowl. Add 1 teaspoon of baking soda and 2 cups of water and soak overnight. The next day your chickpeas will double in size.
Preheat the oven to 200 C.
Wash and rinse the chickpeas and place them into the bowl of your food processor. Add chopped onion, garlic, cilantro and parsley, shredded squash, cumin, sea salt and freshly ground black and a couple of tablespoons extra virgin olive oil. Process until the mixture is smooth.
Spray or brush your baking tray with a little olive oil. With your hands form little patties of falafel taking 1 heaped teaspoon of the mixture at a time. You will make about 25 patties (~4 cm in diameter, 1 cm thick).
Transfer them into your baking tray and bake for 15 minutes. Then put the tray out of the oven, flip the falafel and bake for another 15 minutes.
Serve your falafel on a simple green salad with a classic dressing (1 part mustard/vinegar/lemon juice : 3 parts olive oil plus salt and pepper). A perfectly balanced dinner!
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