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
Ingredients
For 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)
Directions
Step 1
Soak chickpeas for 24 hours in cold water. Steam the potatoes in their skins. Remove the peel once it has been cooked.
Step 2
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.
Step 3
Form the felafel balls and bake them for about 20 minutes at 350°F on a baking sheet lined with parchment paper.
Step 4
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.
Pro tips
- 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.
