If you followed my recent posts you might remember that I have warmed up to beans a lot. I am starting to appreciate their unique flavour, along with amazing health benefitting properties, hence today’s post hero, funny sounding: Falafel with Parsley Garlic Sauce.
I am not a big meat eater, which doesn’t mean that I avoid it. Not at all! I like it, in small quantities and this is why you don’t see meat containing recipes that often on my blog. But my One Pan Roasted Pork with Sweet Potato, Pear, Apple and Garlic recipe for example was picked up by thousands of one pan style enthusiasts and it is proving to be super popular on many food platforms, especially Pinterest. So, for that reason also I am not going to become a vegetarian in any near future!
But Falafel with Parsley Garlic Sauce recipe is an interesting way to further explore the world of beans and learn how easily they can become an alternative to meaty source of protein. Another thing is how rich beans are in fiber, which anybody who would like to ‘stay regular’ should seriously consider eating more fiber rich foods, which today’s falafel balls with parsley garlic sauce have plenty of. (You can read more here about ‘What Fiber Does’.)
So, yes, I am warming to beans and falafel is a relatively new kid on the block on for me. Since we are well and truly in the Autumn season beans are a biggie now and I though that I’ll get myself a bean cookbook and explore some yummy, beanie recipes.
Falafel Balls with Parsley Garlic Sauce
I enjoy any type of hummus and I love Guernsey Bean Jar, which I wrote about last Autumn, but I haven’t really experimented with beans a lot at all. Falafel with parsley garlic sauce is not an original recipe from my kitchen. I found and adapted it from that cookbook I mentioned earlier: “Super legumes – Eat your way to health” by Chrissy Freer. Super, super informative and really inspiring to eating more beans, in any form.
My first attempt of making falafel, which as I read is a popular Israeli and Asian street food, concluded in a disaster. I had an oily, unappetizing looking bean soup in my pan and I realised I’m going to have to pay more attention to the recipe. A bit more flour and replacing an egg white with a whole egg helped a lot and the second batch was way better and really tasty.
Third one? Absolutely delicious, with earthy cumin, my beloved garlic, mint, coriander and pine nuts coming through just beautifully. This is when I thought that a spiced with garlic, parsley and mint yoghurt sauce would go together with these cute green falafel balls really well. And this is how falafel and parsley garlic sauce came together. Healthy, tasty, and in season! Highly recommended!
From the texture and the taste point of view, this falafel recipe actually reminded me of a well seasoned meatballs, which you can also enjoy wrapped in a flat bread or, when broken into smaller chunks, in a salad with parsley garlic sauce/dip over. Really tasty!
Do you have a favourite falafel recipe you could share with me? Please, do send it over via e-mail (share at garlic matters dot com) or paste in comments below. Thanks in advance!
- 2 x 400g (14oz) tins chickpeas, drained and rinsed
- ¾ cup mint leaves, coarsely chopped
- ⅓ cup flat leaf (Italian) parsley leaves, coarsely chopped
- 3 tablespoons lightly toasted pine nuts
- 1 whole egg
- 3 garlic cloves, minced
- 1 ½ teaspoons ground cumin
- 1 teaspoon ground coriander
- ½ teaspoons baking soda
- 2 tablespoons all purpose flour plus more for shaping and dusting (can be gluten-free)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ⅓ teaspoon ground pepper
- 1-2 garlic cloves, minced
- 1 cup (250 ml) of natural yoghurt
- 2 tablespoons fresh parsley leaves
- 2 tablespoons fresh mint leaves
- Salt & Pepper to taste
- Grilled flat bread
- Simple tomato, cucumber, green leaves, radish (or whatever fresh salad veg you have) salad
- In a food processor, process chickpeas, mint, parsley, flour, pine nuts, egg, spices, baking soda, until almost completely smooth. Dust your hands with flour and shape the mixture to 20 small, oval and slightly flattened falafel balls. Place them on a plate or tray, without stacking, cover with cling film and refrigerate for 30 min. This will help to firm them up.
- While you wait, rinse your food processor and place the parsley garlic yoghurt sauce ingredients inside, blitz, season to taste, pour it into a bowl and refrigerate until you are ready to serve it with the falafels.
- Heat the oil in a large, non-stick frying pan, over medium high heat. Fry the falafel balls in 2-3 batches, for 3-4 minutes on each side. Or until golden brown and cooked through. Serve warm or cold with Garlic Parsley Garlic Sauce and with fresh salad and/or flat bread.