‘God puts rainbows in the clouds so that each of us, in the dreariest and most dreaded moments, can see the possibility of hope’ – Maya Angelou
Whilst in quarantine, Mr B and I have been trying to focus on what the quarantine has brought us versus what it has taken away. One of the things it has given me is time to try new recipes and practice new skills and it has given Mr B a way to have all his favorite dishes without leaving the apartment. One of those is Falafel.
Falafel is a great quarantine recipe as it can be made with mostly dried ingredients. It’s also a blend and bake recipe, which means very little time, effort or washing up.
The herbs used in this recipe are immune boosting, antibacterial and antiviral. Oregano for example is a great antibacterial agent and has Thymol which supports the respiratory system and is the predominant ingredient in cough syrup.
Ingredients
Falafel
- 1 cup dried chickpeas, soaked overnight
- ½ red onion
- 1 tsp. coriander/cilantro
- ½ tsp. parsley
- ½ tsp. oregano
- ¼ tsp. mint (optional)
- 2 garlic cloves
- 1 tsp sea salt
- ½ tsp ground cumin
- 2 tbsp olive oil
- 2 tbsp flour (plain or GF)
- 1 tsp. baking powder
Tahini sauce
- ½ cup tahini
- 1 tbsp lemon juice
- Pinch of salt and cumin
- Filtered water to thin
Method
- Combine the chickpeas, garlic onions and seasoning
- Blend to create a crumb
- Add the olive oil, flour and baking powder and mix
- Turn the mixture out into a bowl
- Shape mixture into palm sized balls, approximately 12
- Place them on an oiled baking tray or one lined with parchment paper
- Place them on the tray and push slightly down
- Bake in a 400F preheated oven.
- Bake for 10-15 minutes or until crispy and brown on both sides
- Serve with salad, naan and a tahini sauce
- To make the sauce, combine all tahini sauce ingredients, whisk together and drizzle over the top of the falafel
