1 can chickpeas
1 large onion
2 cloves garlic
3 tbsp fresh parsley, chopped
1 tsp Coriander
2 Tablespoons chickpea flour
Oil for frying
Drain chickpeas and place them in a bowl with the garlic, onion coriander, cumin, salt and pepper. Use a hand blender to combine the ingredients into a thick paste. Add the chickpea flour to the mixture to make the paste firmer.
Form the mixture into balls (the size of small meatballs) and slightly flatten.
slightly oil a pan and fry the balls until brown. (5-10 minutes on medium high)
I served the Falafels with seasoned Avocado. You could make larger patties and eat the Falafel as a sandwich on sourdough rye bread. or wrapped in lettuce leaves.
The chickpeas are your protein for this meal. If you have extra vegetables, you could make a salad to eat with your Falafels. Just make sure you include the onion into your calculations for your vegetable serving so you are not eating too much.
This recipe was so wonderful that my taste testing friend ate his and mine off my plate. He also was not a big fan of Falafel until I made this recipe and now he wants to eat it again this week.
If you saw the photo on Facebook, you will know that I made this recipe using oil and also without oil. Both tasted good but the one with oil was fantastic. I wanted you to know that so you can use this recipe in strict phase 2 without oil which will make you appreciate the oil version even more.