After a failed attempt at an aqua fava recipe, what is one to do with the extra chickpeas? Simple, make some delicious falafel. As a simple side dish, these savory and sweet protein bites are easy to digest. So swap out your typical meatballs for a lighter version on those hot summer days, or pack them for lunch when you need a quick energy booster. These will become a versatile recipe for all to enjoy!
Ingredients
1 tbsp Lemon juice
1 tbsp raw honey (optional if you want to make it vegan)
2tbsp raw tahini
One 398ml can of chickpeas
1-2 tbsp chopped Chives
2-3 cloves of chopped garlic
Cayenne pepper
Olive oil
Steps
Roast the chopped garlic in a pan with olive oil until cooked. Turn off the stove, and set the pan aside.
In a medium bowl, combine lemon juice, honey, tahini, chickpeas, chives, and chopped garlic. Mash together until blended, potato masher or a heavy fork work best.
Place the pan on the stove again on medium/low heat. Coat with olive oil.
Roll chickpea mash into 1 inch balls and place on the pan.
Sprinkle cayenne pepper onto chickpea balls. If you prefer it not to be spicy, sprinkle paprika powder instead for a nice smoky flavor.
Every few minutes, gently rotate the balls until each side is golden brown. Once cooked, turn the stove off and let them cool before serving.
Makes: approximately ten balls
And there you go, it's even been picky-boyfriend tested! He claims that they were a little dry (which can happen with falafels) but says it would be tasty paired with some green curry.
Enjoy your Meatless Monday,
Chloe
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