Well, falafels sit well with all, meat eaters to vegans alike. I mean, what is there not to like about these?
You get a good amount of protein, with this dish filler.
May I present a gluten free, vegan, and baked version. Yes baked, meaning minimal oil, the Sweet Chilli Falafel recipe. Mmm… Sounds Yummy!
Have this as an entrée or part of your main meal, either way it is just as appetising.
6 Large Fresh Spinach Leaves
1 Celery Stalks
4 tbsp. Sesame Seed Oil
2 cups. Chickpeas (soaked) (Substitute: canned Chickpeas)
1/8 cup. Sesame Seeds (soaked)
1/4 cup. Buckwheat Flour (Substitute: any other gluten free flour)
1 Fresh Red Chilli
3 tbsp. Garlic Cloves
1 tbsp. Apple Cider Vinegar
1 tbsp. Dates = 4 Dates (Substitute: Raisins)
1 Fresh Red Chilli
1 Knife | Chopping Board | Bowl | Blender or Food Processor| Baking Tray | Baking paper (parchment) | Spoon
Baking Time: 25 minutes Preparation Time: 10 minutes
Note: If opted for the use of dry Chickpeas, soak for the required minimum of time of 12 hours (or overnight). Sesame Seeds soak for a minimum of 4 hours.
Preheat the oven at 170 degrees (Gas Mark 5), whilst preparing the rest of the ingredients.
1. Start by rinsing all fresh ingredients, de-stem your Spinach and slice along side Garlic Cloves, Chilli and Celery Stalks. (The smaller the better, but don’t worry too much of the size as they are going to be blended).
2. Place Chickpeas, Sesame seeds and all fresh ingredients into blender, (Sub: Food processor) into smooth chunky consistency. Scoop out the pasty mixture and place in bowl. If opted the use of apple cider vinegar pour over mixture here.
3. Sprinkle the buckwheat flour indirectly into bowl, and stir (if using Dates Sub: Raisins) slice them in to small pieces and add them here.
4. Line baking tray with baking paper (parchment) and start to shape your falafel into your desired shape. (Roll them into smaller portions, this will allow them to bake with ease.) Ensure your hands are always oiled whilst shaping the falafel mixture, use oil as required (you can dab them in the remaining oil if you wish.)
5. Place into pre-heated oven at Gas mark 5 (170°C Electric Fan) for 20 minutes (as I shaped mine a little too large I had to squish them a little into patty like shape, towards the end of baking. Adding another 5 minutes to the total baking time). Halfway through, after 10 minutes check on them and turn them over as required.
6. After 20 minutes (depending on your oven and size of your falafel), remove from oven, in case it may not be ready add an additional 5 minutes.
Enjoy, this heartwarming meat substitute.
Thought of a creative alternative flavouring?
Please, do share, I love to hear of your innovative creations 🙂 .