With the new year comes the inevitable resolutions to shake up our diets and “eat healthier”, but, as a student, this can seem quite intimidating when you’ve been living off Pizzini’s from Lidl for six months straight. An even more frightening prospect for any Irish citizen is making a meal that doesn’t hinge on the potato-meat-token vegetable trifecta that Mammy dinners for generations have convinced us is the only possible form of nutrition. But I have been kind enough to gift you a delicious, easy recipe for falafels, which triple up as being tasty, meat-free, and protein-packed — perfect if you’re looking to heap a gym resolution on top of your 2018 list.
Chickpea Falafels with Tahini Dressing
- 1 can chickpeas
- 2 spring onions (roughly chopped)
- 2 cloves garlic
- 1 tsp cumin
- 1 tsp paprika
- One bunch fresh coriander
- 2 tbsp flour
- 1 tbsp oil
- Juice of ½ lemon
For the tahini dressing:
- 3 tbsp tahini
- Juice of 1 lemon
- 2 tsp honey or agave syrup
- 2 tbsp warm water
- 1 tbsp olive oil
- Salt and pepper, to taste
- Preheat the oven to 200℃.
- De-stem the coriander, drain and rinse the chickpeas.
- Place all the ingredients in a food processor or blender and blend until evenly incorporated. The mixture should be just slightly sticky, but not too soggy.
- Shape the mixture into four slightly flattened falafel shaped balls. Place them on a parchment lined baking trap and bake them for 20 minutes.
- Take them out after 20 minutes, flip them, and bake them for another 20 minutes on other side.
- Combine all the dressing ingredients in a bowl and whisk with a fork.
- Fabulous in toasted pitta bread or a wrap, serve with hummus or the dressing alongside some lettuce.