On a summer's day, we can't think of anything better than grazing on chunky, garlic-y falafels paired with light za'atar bread and cooling tzatziki! Simply make your falafels, place all of your desired toppings into different bowls, set the table and you are ready to go!
With a fabulous flavour and texture, these falafel by @hungrybeargrazing are not only highly nutritious, they’re incredibly delicious!
- 1 cup dried chickpeas
- 1/2 onion, roughly chopped
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp fresh cilantro (coriander), finely chopped
- 1 tsp salt
- 2 tsp cumin
- 4 garlic cloves, crushed
- 4-5 tbsp self-raising flour
- Avocado/olive oil for shallow frying
- Toppings/garnish: spinach leaves, chopped tomato, cucumber, diced red onion, sliced lemon, hummus, tzatziki, bread of choice (pita, flat or za'atar breads work well).
- Add chickpeas to a large bowl and cover with 2 inches of cold water. Soak overnight, then drain (alternatively use canned drained chickpeas).
- Place chickpeas and onion in a food processor, add the parsley, cilantro, salt, garlic, and cumin. Process until blended but still chunky. Sprinkle in the self-raising flour and pulse. The mixture should resemble a small ball that no longer sticks to your hands.
- Transfer mixture to a covered bowl and place in the fridge for 3-5 hrs. Roll the falafel mixture into golf ball sized balls.
- Heat 2 inches of oil in a deep pot or wok and lightly fry 1 ball to test (if the ball falls apart, add some flour). Fry remaining balls for a few minutes on each side, until golden brown, drain on paper towels.
- Serve falafels with an assortment of desired toppings and breads, plus a drizzle of hummus, tzatziki or lemon slices.
Hungry Bear Grazing celebrates the flavours of life through an eclectic mix of nourishing foods, mindfulness and a dash of Pilates. Siding with simplicity, HBG champions gratitude as well as an everlasting curiosity of the seasonings from around the globe. Because only then can we truly appreciate all that food has to offer.