Tuesday, 26 July 2016

Indian spiced Falafel

Vegan, Dairy-free, Wheat-free, Gluten-free, Egg-free
Falafel is a middle eastern dish where chickpeas & other pulses are formed into balls or burgers and fried/baked. Falafel's are usually eaten with crunchy salads, pitta bread or in wraps.
I have been loving Indian spiced foods recently and wanted to combine the flavours to create delicious Indian spice falafel patties.

I eat falafels often, so i wanted to get into the kitchen and cook some of my own!
 These patties are bursting with delicious flavour, paired with a cooling, homemade cucumber drizzle....they are a match made in heaven! 

As falafels are mainly made up of chickpeas, they are a great source of protein (which is vital on a vegan diet), fibre, manganese, folate and more!

These patties only take 5 minutes to cook and can be eaten straight form the wok/frying pan!

Preperation- 5 minutes
Makes- 15  medium sized Falafel Patties

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Ingredients
-430g of chickpeas (washed & drained)
-1 & 1/2 Teaspoon of curry powder ( I chose tikka)
-4g of fresh corriander (or a large handful)
-28g of plain flour (I used Doves farm gluten free)
-50g of grapeseed oil
-2 Tablespoons of chia seeds
-2 medium garlic cloves (crushed)
-1/4 Teaspoon of chilli flakes
-1 small white onion (roughtly chopped)
-Pinch of salt & pepper
-1 Teaspoon of water

Ingredients for Cucumber dip

-1/2 cucumber (peeled, de-seeded and roughly chopped)
-6 ounce of dairy-free soya/coconut plain yogurt
-Pinch of salt
...

To make the Cucumber Drizzle
Step 1- In a bowl, combine the chopped cucumber, yogurt and salt and mix until combined.
 Place into the fridge to cool for 15 minutes.

To make the Falafel patties
Step 1- In a food processor/blender, add in the washed & drained chickpeas,onion, garlic,chia seeds, spice, chilli flakes, flour, coriander, water, salt & pepper.
Whiz up on high until a crumbly texture forms and it can be molded.
Step 2- Mould the mixture into little balls and press down onto grease proof paper to create patties. 

Step 3- Heat the oil in a large wok/frying pan on medium heat and swirl to coat.
Place around 5-7 patties in the wok/frying pan.
Cook for 3-5 minutes on each side, until golden brown. 
Repeat for all of the patties.

Step 4- Using a spatula, carefully remove the falafels from the wok/large pan and place onto kitchen towel or grease proof paper.
This helps drain any excess oil.

Serve whilst warm.
The best way to serve these delicious falafels-
 In a wheat-free pitta bread/wrap, with fresh, crisp salad, a dash of cucumber drizzle and a light sprinkling of chilli flakes!

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Holly Jade
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