FALAFEL WITH ARTICHOKES DIP

 

This is a delightful and healthy twist on the traditional deep-fried falafel. This Middle Eastern-inspired dish is not only packed with flavor but also offers a nutritious alternative to its fried counterpart. Baking the falafel reduces the fat content while maintaining the crispy texture and savory taste that makes falafel a beloved dish. Paired with a creamy and tangy artichoke dip, this recipe provides a satisfying and wholesome meal or snack that is perfect for any occasion.

Made from chickpeas or broad beans, falafel is an excellent source of plant-based protein and dietary fibre, but also packed with vitamins and minerals, including B vitamins, iron, magnesium, and zinc, which are essential for energy production and immune function.

The addition of the artichoke dip provides antioxidants, which help combat oxidative stress and may reduce the risk of chronic diseases, on top of supporting liver health and improving bile flow, aiding in digestion and detoxification.

 

Serve: 2

Time: 45 minutes

Difficulty: easy

 

INGREDIENTS

-1 tbsp milled flaxseed (soak it in water for 10 minutes)

-150gr broad beans

-1/2 carrot, chopped

-150gr peas

-1/2 red onion, chopped

-1 garlic clove, peeled

-2 tbsp fresh parsley

-1/2 celery stalk, chopped

-1/2 lemon juice

-2 tsp cumin

-2 tbsp wáter

-1/2 tsp paprika

-breadcrumbs (as needed)

-salt and pepper to taste

For the artichoke dip:

-40gr cashews

-125gr canned artichokes heart, drained

-1/2 tsp lemon juice

-1/2 tsp nutritional yeast

-plant based milk (sugar free, as needed)

 

METHOD

1.Wash and dry the beans well. Place them in the processor along with the rest of the ingredients, except the breadcrumbs and the soaked flax, and grind by pulse, until everything is well integrated, but with some texture (it should not be a fine paste).

2.Place them in a bowl, add the breadcrumbs and soaked flax and mix well. If necessary, you can add a pinch of water until the dough is compact when pressed. Taste the mixture a little and adjust seasoning.

3.Form balls as if they were meatballs. Flatten them slightly, and coat them by passing them in the breadcrumbs. In the meantime, soak the cashews in filtered water.

4.Put the falafel on a tray with a splash of oil. Bake at 190ºC preheated, for 20 -30 minutes (turn halfway through cooking so they are cooked on both sides) or until golden brown.

5.Drain and wash the cashews. Blend all the ingredients (except the plant based milk) at maximum power until creamy. Add the milk little by little until you have the desired texture. Serve with the baked falafel.