As I briefly mentioned in my previous post, I am moving away a little bit from concentrating on hitting certain macros every day and instead, I am listening to my cravings and focusing on nutrients, vitamins and more variety. This enables me to include more foods that I wouldn’t probably normally ‘fit into my macros’. And I have to say that I am absolutely loving it!
One of these foods is falafels. Oh my God, I just love them. And I was surprised that they are actually very easy to make and after a few tries I think that I’ve perfected the recipe and the last time they turned out so crispy and flavoursome!
(makes 10 mini falafels)
- 1 can of chickpeas (drained)
- 1 small red onion
- 1 egg white (or I used 30g of Two Chicks Egg White)
- 18g of Buckwheat flour (any flour is fine, this is my favourite)
- 1 tsp of cumin
- 1 tsp of garlic powder (or fresh garlic if you fancy)
- a handful of finely chopped parsley
- 1 tsp of coriander
- (optional) pinch of chillies or cardamom
- salt and pepper to taste
First, microwave the drained chickpeas in fresh water for 1-2 minutes, depending on your microwave, check after one minute. This will make them softer and easier to work with. Drain the water and wash well. Mash the chickpeas with a fork and add all the rest of the ingredients, adding the flour last. It should be a sticky consistency. (If you used more egg white, you might need to add more flour.) Form 10 mini balls and flatten with a spatula on a baking tray. Bake them in the oven for 20 minutes at 180C, flipping them over halfway through, I don’t think this is necessary though. Serve fresh or store for a few days in the fridge.
They can be eaten hot or cold, are perfect on top of roasted veg, as an addition to your salad, midday snack or in pitta bread and tortillas. And best paired with hummus, sriracha and smoked tofu. 🙂
Macros per falafel: 37kcal 4.9C 0.9F 2.2P
If you try to make them, please tag me @sunshine__susan and use the hashtag susanssmarteating, so I can see your creations! 🙂