This version of Falafels has more protein because of the chia seeds and is cooked in healthy fats that stay stable at high temperatures.
Preparation: 10 minutes (plus overnight soaking)
Cooking time: 15 minutes
Makes between 15-20 Falafels (depending on size)
200 g dried chickpeas
1 l filtered water
1 tablespoon apple cider vinegar
Bunch of fresh spinach, chopped
1 onion, chopped
3-4 cloves garlic, chopped
2 tablespoons chia seeds
1 teaspoon sea salt
1 teaspoon baking powder
4 tablespoons organic unrefined coconut oil (or olive oil)
Soak chickpeas in the water and vinegar overnight at room temperature.
Drain chickpeas and rinse well.
Place in food processor and pulse until fine.
Add the spinach, onion, garlic, chia seeds, salt and baking powder and pulse until well combined.
Form small patties with your hands.
Heat 2 tablespoons of oil and fry half the patties until golden - about 2-3 minutes each side.
Drain on paper towels
Repeat with the second half.
Nutrition (per 3 Falafels):
Calories 323 ; Fat 17 g; Sat. Fat 8 g; Carbs 35 g; Fiber 11 g; Protein 16 g