It’s official! I love chick peas. I love them in stews, stir fries, hummus and falafels. Normally, I’d serve falafels with pitta bread but as I didn’t have any so I baked a mini-baguette…..you know the sort you buy in Aldi that you bake yourself. Once you open the packet, you can freeze the other one, which is what I did.
To make the falafels.
1 tin of drained chickpeas
1 tsp of each – chilli, coriander and cumin – all ground.
Black pepper and salt.
2 tbs of gluten free flour
1 clove garlic – crushed.
Tbsp of dried parsley or fresh chopped parsley.
Add the lot to a food processor and pulse.
I served it with home made salsa
6 finely chopped tomatoes
Small bunch of coriander – finely diced
1 onion finely diced.
2 green chillies- remove the seeds and white pithe and dice very finely
1 clove of garlic finely diced.
Juice of two limes.
Salt and pepper.
Combine the lot.
Pile up on the open crusty baguettes.
Pile the falafels on top. I then have a mint yogurt trick, take a cup of natural yogurt and add a teaspoon of mint sauce. Add some salt and the last squeeze of lime. Pour on top of the falafels.
It’s also lighter in calories without the bread. I just had a pile of salsa and falafels on top.
It really was as delicious as it looked.
Love Froogs xxxxx