Today for your healthy diet plan, we brought you the recipe straight from the middle east, Falafel.
Falafel means "crunchy" in Arabic. Falafels are tasty chickpea balls and herb goodness that you find in cooking in the Middle East cuisine.
Falafel mostly served with hummus and tahini sauce by Middle Eastern vendors. They are also best in wraps, pitas, sandwiches, and salads as well.
Falafel has a high content of many micronutrients and is a decent source of protein and fiber. As such, it will help to decrease your appetite, encourage healthy blood sugar, and reduce your chance of chronic illness. Yet, it is typically deep-fried, which increases the fat and calorie content.
This quick easy and healthy recipe of Falafel, with traditional sweat-sour-spice mixtures and the twist of sweet potato, chestnuts, and cranberries that best compliment this healthy dish.
Place the sweet potato in a microwave-proof dish, add 1 teaspoon of water and cook for 2 minutes on high. Then mash in a large bowl.
Preheat oven to 180 degrees C.
In a food processor, add the chickpeas and chestnuts and pulse until well chopped but not pasty.
Tip the sweet potato on top, then add the beaten egg, spices, garlic, and coriander. Season with sea salt and mix in along with your hands.
Add the cranberries and mix well, try not to damage the cranberries.
Shape into 20 or so golf ball-shaped patties with wet hands, and place them on a baking tray. It can be made beforehand and refrigerated for up to 2 days.
Bake for 25 to 30 minutes, carefully flipping the falafels halfway through baking, until the falafels are deeply golden on both sides.
Serve the falafel right away, while the outside is warm and crispy.
They're delicious with tahini sauce or Greek yogurt too.
Ingredients
Directions
Place the sweet potato in a microwave-proof dish, add 1 teaspoon of water and cook for 2 minutes on high. Then mash in a large bowl.
Preheat oven to 180 degrees C.
In a food processor, add the chickpeas and chestnuts and pulse until well chopped but not pasty.
Tip the sweet potato on top, then add the beaten egg, spices, garlic, and coriander. Season with sea salt and mix in along with your hands.
Add the cranberries and mix well, try not to damage the cranberries.
Shape into 20 or so golf ball-shaped patties with wet hands, and place them on a baking tray. It can be made beforehand and refrigerated for up to 2 days.
Bake for 25 to 30 minutes, carefully flipping the falafels halfway through baking, until the falafels are deeply golden on both sides.
Serve the falafel right away, while the outside is warm and crispy.