I have more than a little obsession with farmers markets. I have dragged my family to pretty much every market I can find not just at home but also abroad. Last Saturday I found myself at surprise surprise a market sampling the various delights on offer. I have a fail safe way to ensure that I get to eat the best that every market has to offer; as a general rule the stall with the longest queue has the best food. While food is always on my mind the more business minded members of my family pointed out that the longest queue is also where the money is. So in the unlikely event that I decided to set up my own market business I would be without a doubt selling falafel. The falafel stall had an enormous queue of hungry market goers willing to wait 40 minutes to get their falafel fix (myself included). Was it worth the wait? absolutely yes, the falafel was perfectly cripsy on the outside while the inside was wonderfully moreish with just the right balance of fresh herbs and earthy spices. The recipe below is my fail safe classic falafel recipe and don’t worry it is much quicker to make than the market queue! I love serving these delectable herby bites with my earthy beetroot and mint hummus along with some crunchy cauliflower tabbouleh.
Chickpeas are undoubtedly a very nutritious food. Firstly they are a rich source of dietary fiber. Dietary fiber leads to a sense of satiety that can help with weight loss. Fiber rich foods such as chickpeas also promote good intestinal health. As if that isn’t enough chickpeas also help to reduce the cholesterol of those who suffer from elevated cholesterol levels. The consumption of legumes such as chickpeas has also been shown to reduce the likelihood of developing type 2 diabetes by slowly releasing their carbohydrates thus preventing blood sugar spikes and dips.
- 1 cup chickpeas cooked
- 3 spring onions
- 2 cloves of garlic
- juice of 1 lemon
- 1 + ½ tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp parsley chopped
- 1 tbsp tahini paste
- Place the chickpeas, spring onions, garlic, lemon juice, spices, tahini paste and parsley in a blender.
- Blend until you have a smooth mixture if your mixture is too dry add some of the chickpea's liquid or water.
- Remove the mixture from the blender and divide into individual patties.
- Place the patties into a preheated oven at 350F/ 180 C.
- Bake for 35-40 minutes.
- Remove from the oven allow to cool.
- Serve with some hummus and tabbouleh.