Weekends call for easy food, well at least Fridays’s ok? Since in our home Friday evening has always been movie night, I like to make grabbable (is that a word?) food, like Soft Baja Fish Tacos with charred Corn, Serrano ham crisps and Avocado Crema. or maybe just a Black Bean Burger. Either way this recipe ticks all the boxes. You can make the Falafel in the morning and assemble the Pita’s in the evening when you’re ready to scoff these babies away.
These are truly “the business”, I had another one the next day for lunch when I made these last Friday and I still dream about it. Maybe I’ll even have a Falafel Pita again tonight since I put the remaining Falafels in the freezer, because yes my friends, they freeze well too.
These Falafels are extra healthy because I have baked them in the oven, so virtually fat free, and I have added some chopped dates for a little sweetness and pine nuts. Pine nuts are very healthy gluten free nuts that come from a pine cone. I use to eat them at school in Spain all the time during recess. The cones would fall to the ground and my friends and I would try to pick out the little nuts, just for fun. Really yummy.
Anyway, these pine nuts were bought in a store, because peeling your own will take for ever, believe me. I have briefly toasted them in a dry pan to bring out the flavour.
Gluten free ✔
Ref. sugar free ✔
3 cups cooked chickpeas
1 small red onion, peeled and chopped
2 cloves of garlic, peeled
6 dates, stone removed
3 tbsp. Buckwheat flour or oat flour
3 tbsp. Almond flour
2 tbsp. nutritional Yeast (optional)
1 1/2 tsp. Garam Masala
small handful fresh Coriander
1 tsp. Himalayan sea Salt
3 tbsp. Coconut oil
2 tsp. Orgran egg substitute
4 tbsp. Water
1/4 cup Aïoli
3/4 cup Plain yoghurt (soy or plain)
1/2 garlic, peeled and grated, or more if you dare
1 tbsp. pomegranate Arils
1 tsp. olive oil
Toast pine nuts briefly for 3 minutes in a dry pan, set aside.
In a food processor add all the ingredients for the Falafel, except the chickpeas and pine nuts.
Pulse a few times and now add the chickpeas. Again pulse a few time, scrap down with a spatula, and pulse a gain. It should be mushy but with bite and a few chunks left for texture. Now mix in the pine nuts with your spatula. Transfer to a bowl.
Meanwhile heat the oven to 220° C / 428° F
Make little ping-pong ball sized balls with slightly wet hands.
Layer them out over a baking tray that has been lined with parchment paper.
Spray generously with olive oil and bake for 20 to 25 minutes, turning them over very carefully half way.
Make the sauce by stirring the ingredients together and sprinkle over the pomegranate arils, pour over a teaspoon of good olive oil.
If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day.