The trick to making crispy falafel on the outside and deliciously tender on the involves 2 things:

Healthy fats such as ghee, virgin coconut oil or avocado oil and high heat.

I have taught how to make falafel in many group cooking classes and private cooking classes.

And next week, I am teaching how to make vegan, organic, falafel and tahini sauce on zoom.

Even on Zoom with learners many miles away this is a fun hands on farm to table recipe to teach.

Years ago, I made falafel with all chick pea flour.

Recently, after a little research, I started using dried chick peas soaked over night with a piece of alaria seaweed.

Then in the morning, I rinsed the chick peas. Discarded the seaweed.

Put the uncooked chick peas in  the food processor with spices, fresh cilantro, sea salt and pepper. Adding a little chick pea flour absorbs excess moisture. Then put the mixture in the refrigerator for an hour or more.

Then form patties and fry for a few minutes on each side.

Serve with a miso parsley tahini sauce with a salad for a delicious meal.

And to add beauty, if you have some edible flowers like nasturtiums or borage, garnish the salad.

Happy cooking and Bon Appetite.

“… GETTING HEALTHY, LESLIE CERIER IS YOUR GUIDE,”

                                                                              DR MARK HYMAN

Email Leslie: leslie@lesliecerier.com

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Photos above by Tracey Eller

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