FABULOUS FALAFEL FUN
Fabulous Falafel Fun
A savory, crunchy, and utterly addictive falafel treat that is perfect for satisfying hunger on the go. These falafels are baked, not fried.
Falafel is a delicious Middle Eastern snack or street food made with ground chickpeas or fava beans and a blend of spices. It is traditionally formed into small, round balls or patties and deep-fried until crispy on the outside and soft and flavorful on the inside.
These crispy high protein-baked falafel muffins are completely vegan and gluten-free. The perfect snack or meal addition. The result of this recipe is a savory, crunchy, and utterly addictive treat that is perfect for satisfying hunger on the go.
And the fun doesn't stop there - falafel is often served with a variety of tasty accompaniments.
Eat it with some tomatoes, or add a drizzle of creamy tahini sauce, or serve over a bed of rice, quinoa, or to top any salad. You could even serve it with a side of hummus or baba ghanoush. Whether you're a falafel purist or like to mix things up with different toppings and dips, this fabulous snack is sure to become a new favourite.
Butter for coating muffin pan(s)
2 x cans / 800g / 30-ounce chickpeas (could also be freshly cooked chickpeas)
2-3 x medium sweet potato cooked and mashed (300 to 500 grams pre-cooked weight)
1-2 x clove(s) garlic
1 x onion
1 tablespoon / 15ml cumin
1 teaspoon / 5ml red pepper flakes
1-2 teaspoons / 5-10ml Himalayan rock salt
1-2 teaspoons / 5-10ml fine black pepper
1 tablespoon flax seeds
Preheat the oven to 180 degrees Celsius.
Generously coat a mini muffin pan with butter and set aside.
Butter for coating muffin pan(s)
In a food processor or high-speed blender, combine the chickpeas, garlic and onion and blend until very coarse texture is made.
2 x cans / 800g / 30-ounce chickpeas (could also be freshly cooked chickpeas)
1 x large sweet potato cooked and mashed [300 to 500 grams precooked weight close brackets
1-2 x clove(s) garlic
1 x onion
Add the cumin, red pepper flakes, Himalayan rock salt and pepper and blend again.
1 tablespoon / 15ml cumin
1 teaspoon / 5ml red pepper flakes
1-2 teaspoons / 5-10ml Himalayan rock salt
1-2 teaspoons / 5-10ml fine black pepper
In a large mixing bowl combine the chickpea mixture with the mashed sweet potato and flax seeds and mix very well until fully incorporated.
2-3 x medium sweet potato cooked and mashed (300 to 500 grams pre-cooked weight)
1-2 x clove(s) garlic
Distribute the batter evenly in the greased muffin pan.
Bake for 20 to 30 minutes, until golden brown on top.
Remove from oven and allow to sit for five minutes in pan.
Serve immediately or allow to cool completely before refrigerating or freezing.
Note: These muffins can be refrigerated for up to one week or frozen for up to two months
HAVE FUN & BE FABULOUS.