I’ve wanted to come up with a low fat falafel recipe for a very long time. There were many time when I started considering it but I shied away because I thought they were hard to make especially preparing them the healthy way.
One night, I was very hungry and I started craving all sorts of things. On of those things was a falafel wrap. It was cold and I was too tired to go buy falafels or a falafel wrap so I made up my mind to try making a healthy version of falafels soon. The next day I soaked some chickpeas in water and it was my very first attempt at making healthy falafels from scratch.
The measurements of the ingredients were a bit off but when I had my first bite I knew I was onto something. I wrote a reminder in my planner to make falafels again soon. And I’m proud to say that my second attempt was a major success!
This recipe is very simple unlike what I thought at the beginning. You can add fava beans to it too if you want as many do.
Of course, these are not crispy or crunchy like the fried ones. But having them with tahini sauce and dill pickles will make you love them forever! They’re very low in fat, soy-free and filling as always.
I have them in a wrap or a falafel pocket along with some baked fries, dill pickles, tomato slices and tahini sauce, and sometimes even baked eggplant slices. My tahini sauce is very easy to make. Just add two tablespoons of tahini to a small bowl, then add 4 tablespoons of lemon juice, 2 tablespoons of water, a tablespoon of garlic powder and salt to taste. Thoroughly whisk them all together and serve. You can then chop some parsley and add it to the mixture to get a more fresh and tangy taste.
Like I indicated below you can use a spoon or an ice cream scoop to scoop the batter to shape it into separate falafel balls, but there’s a falafel scoop especially designed to make them. Here’s a link to one.
Please make sure to let me know if you try making these. It will make very happy to hear from you ^_^
Ladies and gents, I give you my Low fat Falafel Recipe!
Low Fat Falafel Recipe
- 1 1/2 cups dry chickpeas
- 1 cup whole wheat flour
- 1 handfuls fresh parsley
- 1 cup water
- 1 medium onion
- 4 large cloves garlic
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp paprika
- 1 pinch chili powder
- 2 pinches salt
Rinse and soak chickpeas in water over night.
Drain chickpeas and add them to a food processor.
Add the rest of the ingredients to the food processor and process until you get crumbly batter-like consistency that has small chunks of chickpeas in it.
Preheat your oven to 400 F.
Line a baking tray with parchment paper.
Scoop the batter with a spoon or an ice cream scoop to shape it into little dome-like shapes or balls and assemble them on the baking tray.
Put them into the oven and leave them to bake for 30-40 minutes or until they’re slightly firm but somewhat soft on the inside.