When I became a vegetarian I discovered the wonders of falafels, and then when I decided to go wheat free I faced the disappointment of these no longer being in my life. So I decided to overcome that and make my own wheat free alternative since these are the perfect little packages of protein to add to salads. An advance warning they do not look like the falafels you buy in the supermarket but they are tasty (and probably healthier).
As above I served my falafels with spinach, tomato slices and beetroot slices. So how did I make them? First you want to boil the chickpeas to make them easy to mash. I used tinned chickpeas and approximately a third of large tin to make six falafels. I then drained them and put them into a bowl for mashing, I used a fork for this process but if you are lucky enough to own a processor feel free to use this instead. I then fried one small chopped onion, a handful of shredded spinach, two chopped cloves of garlic in some olive oil and added some salt and pepper. I put this mixture into the bowl of mashed chickpeas and squeezed in a lemon slice before adding in a beaten egg to the mixture. I then divided this up into 6 onto a foiled oven tray (to avoid making the same mistake as me and struggling to remove them from the foil spray the foil with some oil) Bake in the oven on 180 degrees Celsius for 20ish minutes or until they are browned to suit your liking. (As you can see like I don’t measure I also neglect to time my cooking). In summary: