Falafels are perfect to batch make for easy protein snacks. Have you tried these? INGREDIENTS (makes 20 - serves 4-5) 🥗 1/2 onion (approx. 60g/2 1/4oz) 🥗 1 clove of garlic (peeled) 🥗 250g (9oz) soaked chickpeas (125g (4 1/2oz) dried) 🥗 1 green chilli, seeds and all 🥗 3 springs of parsley, picked 🥗 1 small bunch of coriander (about 15-20g/1/2 - 3/4oz), leaves and top part of stems only 🥗 1/2 teaspoon ground cumin 🥗 1 teaspoon freshly ground cardamom pods 🥗 1/2 teaspoon salt 🥗 2 teaspoon plain flour 🥗 1 teaspoon baking powder METHOD Roughly chop the onion, garlic, chilli and herbs and put them into a food processor, pulse a few times, then add the chickpeas and blitz until everything becomes a thick paste with small, even-sized bits. The best way to check whether it is done is to scoop up a small amount and squeeze it together in your palm - it should hold its shape. Tip the mixture into a large bowl, add the spices, salt, flour and baking powder and mix until combined well. You can shape the falafel mix in a few different ways: Use damp hands and make little balls or torpedo shapes or you can simply drop in spoonfuls of the mixture for free-form falafel. You want to be making them about the size of a walnut, no bigger, so that they cook through and crisp up at the same time. Pop some olive oil in a non-stick frying pan and let it heat up. Carefully place the falafel in the pan - don't overcrowd the pan and fry until the exterior is browned and crisped (about 2-3 minutes). Remove to a plate covered with a paper towel to absorb the excess oil and repeat the process until you have fried them all. #poweredbyherbalife #wellnesscoach #nutrition #protein #batchbaking (at Brighton) https://www.instagram.com/p/B6TYpVJFLE8/?igshid=1fwuedoj7ahu4
