Falafels are made with the Legume chick peas. In western diets many people eat them when they have not been properly prepared. Asian and middle eastern cultures Soak, Sprout or Ferment their legumes because this nutralises the lectin and phytate content. Health foods promoted in the western cultures skip this step as it is costly and time consuming. This is the reason many people suffer from allergic reasons to legumes like peanuts and kidney beans. Many legumes are genetically modified which can ncrease the dose of these reactionary enzymes.
Vegan..Yes if not fried in ghee or lard
Paleo...Open to debate
500 gms dry organic chickpeas (best quality come from your local Indian or Asian grocer.
Handful of fresh parsley or coriander or both.
1/2 a small onion
3-5 cloves of garlic
Teaspoon of ground cumin
Teaspoon ground coriander
Teaspoon of ground cardamom
Teaspoon of ground black pepper
Teaspoon of salt
A good glug of ex virgin olive oil
Some great additions can be to add whole coriander seeds to the completed mix, or whole fennel seeds or whole sesame seeds. And of course finely chopped chillies.
Soak the chickpeas for 24 hrs. Cover the dry chickpeas with a couple of inches of water to accommodate the swelling.
When ready to make the mix, thoroughly rinse the chickpeas in cold water, and drain.
Blend all of the ingredients in a food processor until well blended.
Shape into balls two desert spoons is a good finger food size, or just roll into balls in the palms of you hands. If you really want to showoff order a Falafel mould from eBay.
Cooking: olive oil on a baking tray and bake fan on pre heated 180 degrees for 25 minutes
Or as cooked in the middle east. Deep fried in Ghee till golden brown, this is kind of messy but to enhance the flavour you can brush the oven baked Falafels with ghee or olive oil before baking.
Serve with a dip, guacamole or hummus. Ideal in a wrap with a tomato, cucumber and onion mix and some chili sauce.
Any unused mix will freeze quite well.