Here in the Mediterranean, the sense community is rich and the food is delicious. Living here has provided a wonderful opportunity to try all kinds of traditional Mediterranean foods. One of my favorites is the crunchy falafel. Tasting wasn’t enough for me, I love these babies so much I had to learn how to make them.
I set out to find someone to teach me. Imad, a self-proclaimed chef and husband of my good friend Lene, was gracious and offered to take on the challenge.
I’m thrilled to share his recipe. I did change up the cooking of these crunchy balls by swapping out less heat stable sunflower oil with coconut oil and used less fat overall. I have to say, both methods work beautifully, but the coconut oil version is better for our hearts and offers the added benefit less total fat.
Coconut oil is high in lauric acid, a medium chain triglyceride, that helps to raises good HDL cholesterol and can help to restore normal thyroid function.
I invite you to enjoy the taste of the Mediterranean in your own kitchen with these these nutritious, high fiber Mediterranean Falafels.
Ration of 2:1 Dried Fava beans to dried chickpeas
We used 400 of dried fava to 200 grams dried chickpeas – put in a large bowl, cover with water plus an additional few cups. You will throw any excess water away, so don’t worry if there is too much. Leave the beans to soak overnight.
Prepare Parsley, Coriander, Garlic, Mint Greens
Put the soaked beans and green mixture through the meat grinder.
Add 75 grams falafel spices.
Mixing using our hands was fun.
Add 1 tsp baking soda.
Add 250-500 ml water, mix well.
Let sit at least ½ hour and have a play with the kids.
Add salt to taste.
Shape the balls. Imad used a homemade gadget, but an ice cream scoop or two spoons would work too.
Prepare the oil, so it is very hot.
Deep fry until the Falafel balls float to the surface.
That is it! Now for the healthier part. I opted out of the deep frying method and instead used 1 tablespoon of coconut oil to pan-fry the Falafels in, and I flattened them into pancake shapes. This was for no other reason than to get greater surface area so they would be crunchy through and through.
Serve your Falafels up with a yummy red cabbage, beet and apple salad and you have a delicious, crunchy, healthy meal loaded with nutrients that are going to support your health and protect you from lifestyle illness.
We’re always looking for new dinner ideas and ways to make our favorite recipes healthier while preserving the yummy factor. What’s your favorite food? Would you like to share it? Go on, I’d love to receive it!. Click here to send it to me and have it featured on the blog.
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Together we grow healthier.
Much love, Allison