Whenever, I would make falafel, I use to make it with chick pea flour and spices.
That was hit or miss. Always, tasty, but sometimes dry.
Then, I inquired how Israeli’s make falafel.
Bingo!
That changed my recipe and cooking technique.
Now, I presoak organic chickpeas overnight with strip of Maine Coast Sea Vegetables: alaria or kelp.
Discard and compost the seaweed. Then rinse the chickpeas before pureeing them in a food processor.
Sometimes, I still will add a little chick pea flour, too.
Pureeing fresh cilantro turns the chickpeas green as you can see from my video.
Now my falafel is crispy on the outside and not dry on the inside.
And you can also season the chickpeas with garlic or garlic chives. Onions or scallions are also great additions.
Spices like turmeric, fenugreek, cinnamon, cayenne, coriander, black pepper give the pureed the chick peas an Israeli flavor.
And of course, you can omit the cilantro.
Plus, in a private hands on cooking lesson, I taught my client how to make falafel without garlic and onions.
Teaching her how to make flavorful falafel with a variety of spices satisfied her no garlic and onions diet.
Photo by Tracey Eller
“TO CELEBRATE FOOD WHILE GETTING HEALTHY, LESLIE CERIER IS YOUR GUIDE,” DR MARK HYMAN
Renowned Chef & Author
Classes~Recipes~Speaker
Gourmet Getaway Retreats
www.lesliecerier.com
Email: leslie@lesliecerier.com
