We made falafels the other day. Falafels are a really tasty vegan food and they make a great substitute to scratch the itch which asks for something humburger-like with bread.
Cause me and Roser are both salt-free in our everyday cooking, this falafel didn’t even have salt. It was made of two ingredients: sprouted chickpeas and onion.
So the chickpeas were sprouted, which took about 1 1/2 days. I don’t sprout chickpeas much longer than this because they tend to go mouldy. Anyway doing this makes them way easier to cook and much healthier (especially because you need to cook less — less heat damage to the food!). The flavour becomes more gentle and slightly sweeter than that of normal chickpeas.
I cooked the two ingredients – chickpeas and about 1/4 of the volume of chickpeas again in terms of onion – by steaming, which I have to admit is almost to show off in health terms, but I thought what the heck. The great thing about steaming, see, is it’s a lower temperature cooking method, which means less damage to the food.
When they were soft I blended the result to a dough. This didn’t need any additions, but if it’s too watery you’ll need to add some breadcrumbs or flour to get a workable consistency.
I rolled the dough into long sausages and then sliced off nice round patties from them. The patties were fried to give them a crispyness and then served with homemade flat bread (pictured), salad, and mashed avocado.
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