Home-made baked falafel makes an incredible flavourful lunch or dinner. Mediterranean food is my favourite, I had the chance to experience healing benefits by eating Mediterranean diet while living in Israel for many years as a teenager, by including many herbs, fresh vegetables, healthy type of fats, breathing the air from the sea and tons of sunshine.
One of the down part of eating falafel, hummus and other Mediterranean spreads made in the restaurants or bought in stores, that they use Canola Oil. Which is very damaging to our cells, tissues & the brain as it is the area rich in fat. This vegetable oil already oxidized from the high temperature heat, bleaching and deodorization, which removes a huge part of omega-3 fatty acids, converts the oil to trans fatty acids in the process. The healthy tissues are exposed to a volatile substance which will cause damage. Oxidation and rancidity, is playing a huge role in degenerative diseases, and inflammation. Best oils to use are pure organic extra virgin olive oil, avocado oil and organic extra virgin coconut oil.
Cooking Dried Chickpeas from Scratch
- Use a bowl, soak the chickpeas in the filtered cold water with a tsp on raw apple cider vinegar overnight. Chickpeas will double in size, so make sure there is more water to allow expansion.
- Rinse and place the chickpeas in the pot with new water to cook.
- Bring it to boil, then reduce to low simmer and cook steering occasionally for an hour and a half.
Tip: add an inch of kombu seaweed strip to the boiling water, to help the chickpeas to be easier digested. That mean no painful gas after the meal!
Here I have chopped cilantro with parsley and a gluten free flour mix or spelt flour if you can tolerate a bit of gluten, added cumin, salt, baking powder and chili powder.
Use the ice cream scoop to shape the perfect falafel balls, press down gently to make them flat and bake!
- 1 can of cheackpeas or 2 cups cooked chickpeas (see instructions above)
- 1 cup roughly chopped white onion
- 3 big garlic cloves
- 1 cup parsley & cilantro leaves
- 1 teaspoon himalayan salt
- 2 teaspoons cumin
- ¼ teaspoon chili powder
- 2 teaspoons baking powder
- ½ cup all-purpose gluten free flour or spelt flour
- Coconut oil, for sauteing
- 5 minutes steamed broccoli, for serving
- ¼ cup water
- ¼ vegan mayonnaise or I have used ¼ avocado, another option is organic plain Greek yogurt
- ¼ cup organic raw tahini (sesame paste)
- 1 garlic clove
- 2 Tablespoons fresh lemon juice
- dash of himalayan salt
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
- Use the ice cream scoop to make even balls, use wet hands to pat them nice and round.
- Press lightly down into the parchment paper.
- Bake for 20-25 minutes, turning them over about halfway through, bake until nicely browned.
- Place all the ingredients into the food processor and blend well. Add water slowly not to make the sauce too runny.