100g dried split broad beans, soaked overnight
100g dried chickpeas, soaked overnight
1 1/2 cups fresh coriander, roots removed
1 tbspn ground coriander
1 tbspn Ground cumin
1 small red chili, seeded finely chopped
1/2 onion finely chopped
1 clove garlic, finely chopped
1 tspn bicarbonate of soda
1 tspn plain flour
MCT Oil for frying
Yogurt Mint Sauce
1/2 cup low fat plain yogurt
1 tbspn finely chopped fresh mint
1 small clove garlic crushed
1 tspn Lemon Juice
Soak beans and chickpeas in 1 litre cold water for 24 hours. Drain and rinse well. To make yogurt
mint sauce combine all ingredients in a bowl and mix well – Refrigerate. In a food processor, process
the broad beans and chickpeas with 1/2 tspn of sea salt until they are the consistency of coarse, sticky
bread crumbs. Add the coriander, spices, chili, onion and garlic and process until a bright green
paste with a fine crumb – don’t over process – the paste should not be smooth. Place in the fridge for
half an hour before frying. When ready to cook add bicarbonate of soda, plain flour and 1/4 cup cold
water to the falafel mixture. Heat oil in fry pan – shape falafel into small patties and fry until crunchy
brown. Remove and drain on paper towel. Eat right away dipped into yogurt mint sauce.
100g dried chickpeas, soaked overnight
1 1/2 cups fresh coriander, roots removed
1 tbspn ground coriander
1 tbspn Ground cumin
1 small red chili, seeded finely chopped
1/2 onion finely chopped
1 clove garlic, finely chopped
1 tspn bicarbonate of soda
1 tspn plain flour
MCT Oil for frying
Yogurt Mint Sauce
1/2 cup low fat plain yogurt
1 tbspn finely chopped fresh mint
1 small clove garlic crushed
1 tspn Lemon Juice
Soak beans and chickpeas in 1 litre cold water for 24 hours. Drain and rinse well. To make yogurt
mint sauce combine all ingredients in a bowl and mix well – Refrigerate. In a food processor, process
the broad beans and chickpeas with 1/2 tspn of sea salt until they are the consistency of coarse, sticky
bread crumbs. Add the coriander, spices, chili, onion and garlic and process until a bright green
paste with a fine crumb – don’t over process – the paste should not be smooth. Place in the fridge for
half an hour before frying. When ready to cook add bicarbonate of soda, plain flour and 1/4 cup cold
water to the falafel mixture. Heat oil in fry pan – shape falafel into small patties and fry until crunchy
brown. Remove and drain on paper towel. Eat right away dipped into yogurt mint sauce.
Little Leakers
Falafel Balls
