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Mediterranean falafels

TAME AND ENJOY THE PROTEINS OF THE YEAR!

Among the events expected at the start of 2019 in terms of nutrition, there is the release of the new Canadian food guide which is already causing a lot of talk.

Due to their high nutritional quality and their generally lower environmental impact compared to animal proteins, plant proteins are at the forefront.

SO I OFFER YOU A RECIPE FOR FALAFELS IN ORDER TO TAME AND SAVOR CHICKPEAS, THE VEGETABLE PROTEIN PAR EXCELLENCE TO GET FAMILIAR WITH LEGUMES.

Falafels go well with a yogurt or tahini-type sauce and are served in pita bread, in a salad or as a main course accompanied by couscous and grilled vegetables for example!

Preparation time

10 minutes

Cooking time

30 minutes

Servings

About 4 people

Ingredients

  • 1 can of 540 ml chickpeas, rinsed and drained
  • ½ cup fresh Italian parsley (or other herbs to taste)
  • 2 French shallots
  • 2 cloves of garlic, halved and degermed
  • 1 tablespoon whole wheat flour
  • 1 tablespoon basil olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • Pepper, to taste
  • 1 to 2 tablespoons chipotle olive oil, for cooking

Products used

Basil - Olive oil

Basil - Olive oil
Chipotle - Olive oil

Chipotle - Olive oil

Preparation

1. Preheat oven to 350ºF.

2. In a food processor, combine all the ingredients (except the olive oil with Mexican spices) and mix until you obtain an almost homogeneous paste with still small pieces of chickpeas.

3. Using your hands, shape the dough into a dozen falafels by making small balls, like a stew.

4. On a baking sheet covered with parchment paper, brush the olive oil with Mexican spices and place the falafels on it.

5. Bake for 25 to 30 minutes, turning the falafels halfway through cooking

ENJOY YOUR FOOD!

Psstt: If you also want to share your recipes featuring our products, please follow us on the Inspiration d'Olives et gourmandises Facebook group. It's the perfect place to share your creations and inspire people!

By Dorothée Buteau-Poulin, nutritionist-dietitian

A passionate nutritionist for 6 years and holder of a master's degree in kinesiology, Dorothée is driven by the desire to help you make significant changes in your lifestyle habits or your relationship with food.

See all her recipes

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