I can't believe that about two years ago I had never even tried falafel! One of my best friends, Sophie, is a MEGA fan, but I was always a bit skeptical. I can't remember exactly when it was that she gave me a big bite of her falafel wrap in our favourite lunch spot, but it was proof that she is a legend because the falafel in that place is seriously too good to share.
Whenever people come to Paris they go mad for the falafel on Rue des Rosiers in the old Jewish quarter. It is such a pretty little street with delicious bakeries and so many falafel stalls, serving the most amazing pittas stuffed with red and white cabbage, tomatoes, baked aubergine, pickled jalapenos, crispy falafel and a really big dollop of creamy hummus, they are insanely good. The problem is that the falafel is deep fried, and the idea just doesn't sit that well with me. So I decided I had to make a healthier, fresher version.
I had hoped my baked falafel would stay a bit rounder... but despite their funny flat shape, they crisped up well and make an awesome change from the heavy baked version we are all used to. They will provide you with tons of wonderful plant protein, loads of antioxidant and anti-inflammatory benefits and a big boost to the immune system thanks to the chickpeas, kale and garlic.
1 can of chickpeas
1 small onion
3 cloves garlic
1 big handful of kale
1 handful parsley
1 tsp each of cumin and paprika
2 tbsp of olive oil
salt and pepper
Blitz the kale and parsley in the blender until it is in tiny pieces. Chop the onion and garlic. Add all the ingredients into the blender and pulse until the chickpeas are almost completely broken down and the mixture begins to stick. Bake at 200 degrees celsius, turning the balls every 10 minutes until the are cooked. This should take 30-40 minutes. Serve with lemon tahini dressing (get the recipe here) in a wrap, on a salad, as a snack....