These oil free Falafel with sesame are super easy and are made with only 2 main ingredients and 4+1 side ingredients which are an upgrade but no need. So if you want to keep it super simple, go for the two main ingredients (chickpea flour and veggie stock) plus sesame for the crust. The hack of using sesame to coat the falafel is actually extra great cause: it makes the amino acids complete to make us building proteins.
Let’s have short look on protein pairing:
I’m sure you have heard about protein combinations and that vegans never get enough proteins because most of the time there is an amino missing. But, don’t worry – be happy – we mostly eat so many different nutrients that we automatically get all our essential amino acids which we need to build proteins.
The basics if this isn’t save enough or you:
There are eight types of essential amino acids which we need to get from food to build proteins. We find them in plants but mostly not all of them in one – which means they are incomplete. Therefore we can think about food pairing to complete them. It’s actually easy:
- nuts/ seeds with legumes (as peas, beans, lentils, chickpeas) or
- Grains with legumes
to get complementary proteins.
Means, these falafel are created to be already complete. So get yourself ready for a post workout complete protein meal filled with love!
- 100 g chickpea flour
- 200 ml veggie stock
- 1 onion, thinly chopped
- 2 tbsp mint, freshly chopped
- 4 tbsp parsley, freshly chopped
- Optional: 4 dates, chopped
- sesame to coat
- In a bowl, whisk chickpea flour and veggie stock together, soak for 15 minutes. Add a bit more water in case the dough turns too thick or more chickpea flour if it’s too runny.
- Preheat the oven to 375°F
- Combine all the ingredients in your bowl.
Formthe well-combined mixture into small patties.
- The exact amount doesn't matter — just make sure that all your falafel balls are roughly the same size.
- Take a plate with sesame and lay your falafel on sesame. Flip to get them well coated from both sides.
- Transfer your falafel to a baking sheet.
- Bake until golden brown (for about 20-25 minutes), flipping the falafel partway through.
- Optional: fry your falafels in a non-sticking pan. (Mine works without oil)
- I like to serve my chickpeas with a veggie sauce or plain with veggies or salad.
These falafel are great for meal-preps and pre-planning. You can keep them in the fridge up to 4 days or freeze them.
Did you make the Falafel?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #foodwithoutregrets, #annelinawaller.
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