A flavorful adaptation of a well-known meal that is lighter and more digestible than the original. Pre-soaking the chickpeas causes sprouting, which increases the concentration of nutrients and enzymes, promoting proper digestion and assimilation.
Serving: around 25 felafels
- 7 oz dry chickpeas
- 7 oz potatoes
- 1⁄2 small onion
- 1 garlic clove
- 1⁄2 tsp coriander powder
- 1⁄2 tsp cumin powder
- 1⁄2 ts pfine salt
- a pinch of pepper
For the dressing:
- 1 cup of soy yogurt (or yogurt of choice)
- 2 tsp apple cider vinegar
- 1 tsp lemon juice
- 1 little pinch of fine salt
- chopped chives (to taste)
Soak chickpeas for 24 hours in cold water. Steam the potatoes in their skins. Remove the peel once it has been cooked.
Blend the chickpeas together with the remaining ingredients, excluding the potatoes. In a large bowl, mash the potatoes using a fork. Mix in all the ingredients thoroughly. Let the mixture to rest in the refrigerator for 30 minutes.
Form the felafel balls and bake them for about 20 minutes at 350°F on a baking sheet lined with parchment paper.
To make the dressing, combine the yogurt, apple cider vinegar, lemon juice, and salt.
Let the dressing rest for about 20 minutes to allow the flavors to meld.
- Serve the felafels on a bed of lettuce, topped with the yogurt sauce and drizzled with chives.
- After created, the felafels can be stored in the freezer for two to three months.
- The yogurt sauce can be stored for two to three days in the refrigerator.