My love of falafel started at a very young age. Both my parents are Israeli, so I have very fond memories of enjoying a falafel sandwich. When I first met my husband he lived in another state, whenever we would see each other I would have a few boxed of falafel mix and a few containers of tahini. We served falafel at our engagement party. I remember my Ayurvedic physician tell us that our “junk food” was considered health food to most people. Ok you get the point, we love falafel.
Now that we eat whole foods, plant based, high carb, low fat, NO OILS, we can no longer make a fun stop at the falafel restaurant. Today I figured out how to make a McDougall Plan compliant falafel that is delicious! This is certainly only going to be an occasional food, a special treat, as we like to eat very simply, but it’s a treat we can feel good about.
1 cup cooked garbanzo beans, drained
1 Cup baked sweet potatoes
1/2 cup boiled potato
1/4 cup onion, minced
1 cup oat flour (can use whole wheat flour or almost any other flour)
2 tsp cumin seeds
Dash freshly cracked pepper
1/2 cup dried or fresh parsley
2 teaspoon coriander powder
Mash all ingredients (except oat flour) with a fork until beans are broken down. Add the flour 1/2 cup at a time, mix well. Form balls or parties. If it’s too runny and won’t form add more flour.
Serve hot with toasted whole wheat pita bread, hummus and Israeli salad.
I make regular hummus for my family and no tahini vegetable hummus for myself.
Can be stored in the fridge for a few days or frozen. Be sure to reheat before serving.
Israeli Pickles / pickled veggies
Finely chopped tomatoes and cucumbers
Finely shredded cabbage
The possibilities are endless.
La Chaim! To Life!