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Falafels with Avocado & Oregano Salad

Fat Mum Slim /

Falafels with Avocado and Oregano Salad

Falafels has always been something I’ve wanted to make, but just never got around to. I imagine they’re super easy, and I already know they’re super yummy. A friend makes amazing ones and serves with with a satay sauce {DELISH!}.

These look just as awesome! I will make them, soon! ✔️


200g dried skinless split broad beans/fava beans, soaked overnight in water. Yields about 300g soaked beans.
2 handfuls fresh coriander leaves, washed
2 handfuls fresh continental parsley leaves,washed
60g spring onions (scallions), roughly chopped (white and green parts)
3 large garlic cloves, peeled and crushed 2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon salt
Big pinch cayenne pepper
Big pinch ground ginger
1 teaspoon baking powder (aluminum and gluten- free)
100g cooked chickpeas
Extra virgin olive oil

1⁄2 large ripe avocado, de-seeded, skinned and roughly chopped
Heart of 1 cos lettuce, chopped (about 2 handfuls)
100 g cherry tomatoes, washed and quartered
1 small Lebanese cucumber, washed and chopped
1 large lemon, juiced
4 tablespoons extra virgin olive oil
2 teaspoons dried Greek oregano
1 heaped tablespoon goat feta, crumbled
2 heaped tablespoons hummus

♥ Drain the broad beans and put into a food processor with all other falafel ingredients except for the chickpeas and olive oil. Blend until well combined and the broad beans have broken down into a coarse pulp.
♥ Scrape down the sides of your processor bowl and blend again until all is well mixed.
♥ Add the chickpeas and blend until they have just broken up but have not gone to a pulp. Let the mixture
rest for about half an hour.
♥ Wash your hands and dry them. Scoop a tablespoon of the mixture into your hand and roll into a small
ball. Repeat until you have used all the mixture.
♥ Warm a large frying pan/skillet on medium heat, add the olive oil to shallow fry the falafels, so the oil is only half way up the sides of the falafel.
♥ Once you have put them into the pan, gently flatten them so they are disk shaped. Cook for 2–3 minutes on one side, then turn over and cook for 2–3 minutes on the other. Depending on the size of your pan, you may have to cook them in batches.

To make salad:
♥ Toss all the salad ingredients, except for the hummus, together in a salad bowl. Divide the salad between two plates, scatter the feta over the top, and place 3 or 4 falafels on top plus a dollop of hummus.

The-Happy-Hormone-Cookbook_front-coverHR(1)This recipe is an extract from the The Happy Hormone Cookbook by Emma Ellice-Flint with Jill Keyte. It’s a collection of balanced and delicious whole food dishes created by the nutritionist and former chef, Emma to generate a hormonal balance in your body. You can buy the book here.





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  • I’ve been obsessed with felafel since I was on a kibbutz in Israel and this recipe looks delish!