Falafel Bowl Recipe

Method

• 1)

  Soak the dried fava beans overnight (or at least for 8 hours) in a large bowl filled with water. We recommend you change the water 2 or 3 times during the soaking process to eliminate all the ‘gassing’ effects of beans. The next day, drain the beans and mix in food processor until smooth.

• 2)

  Transfer soaked beans to your food processor. Add the garlic and pulse until you obtain a gritty paste. Remove from food processor and add to a large mixing bowl.

• 3)

  In the processor, add the parsley, coriander, leek and spring and blend until you have a fine paste. Then add all the remaining ingredients except the oil and blend until all the spices are well incorporated.

• 4)

  Tip the green paste into the bean paste and mix well with your hands or with a strong wooden spoon. If your mix appears runny or watery, add more flax meal a teaspoon at a time until firm enough to form balls. You should wait 5 minutes between each addition to give the flax time to absorb the moisture.

• 5)

  Heat a large pan with vegetable oil and bring to about 180 celsius.

• 6)

  If you have a handheld falafel maker, use to form your falafels. If not, make small balls about the size of golf balls and gently flatten a little for flat edges. Gently place in the hot oil but don’t overfill the pan, you need some breathing space between falafels. Fry until a very deep golden brown making sure to flip the falafel as they cook so that both sides color and cook. This should take between 5 and 10 minutes. Drain on absorbent paper towels.

• 7)

  Best eaten immediately.

• 8)

  To make the falafel bowl, combine a large spoonful of your favourite accompaniments to the bowl before adding 5 or 6 falafels. Some suggestions are:

  • sauteed green beans with garlic and flaked almonds
  • an assortment of pickles such as dill pickles and pickled turnips
  • marinated green olives
  • shredded lettuce
  • cherry tomato halves
  • baked pumpkin with turmeric and coriander
  • baked sweet potato with zaatar
  • tabouli (recipe link here)
  • sliced
  • okra in tomato and onion
  • diced cucumber
  • fatoush salad (recipe link here)
  • tahini sauce (recipe link here)
  • hommus or baba ganouj dip
  • chilli sauce
  • keto flatbreads (recipe link here)