Sprouted Omega 3 Falafels

Sprouted Omega 3 Falafels

These sprouted omega 3 falafels are made with sprouted chickpeas, shelled hemp seeds, chia, carrots and kale. Can you imagine anything healthier? Oh and they’re oil free too!

The ingredients

Sprouted chickpeas

Sprouted chickpeas are more easily digested than non-sprouted, and their nutrients may be more bioavailable too. To sprout your chickpeas you soak them overnight, then you drain and leave them to germinate for a few days. Whilst they’re germinating, wash them twice daily. It’s easier to sprout things if you have a sprouting jar, but you can do it without. For more information, check out my article about sprouting things, here.

If you haven’t got time, or energy, enough to sprout your chickpeas, then you can make these falafels with non-sprouted ones. When you are organised, use dry chickpeas, and soak them overnight before concocting your falafel mixture. For times when you are in dire need of falafels within the hour, you can use tinned chickpeas.

The seeds

I add milled chia and shelled hemp to my falafels to get some super dooper healthy omega 3 fatty acids in there. You can replace the milled chia with milled linseed if you’d prefer, or you can leave it out. If you don’t have shelled hemp then you can leave that out too. Don’t use whole hemp: the hemp needs to be shelled. As an alternative to the hemp you could also use sesame seeds, though they won’t provide the omega 3s that hemp seeds do. They’re still really healthy though!

Other ingredients

As well as the chickpeas and seeds, I add carrot and kale to these falafels. If there’s any way to include leafy greens to a recipe then I will! I also add herbs and spices. If you want to make plain falafels then leave these out, or swap them for other flavourings. For example, if I serve these falafels with pasta, then I tend to leave out the paprika, cumin and turmeric, and I replace the coriander with basil or oregano.

To help the falafels to bind I include whole wheat flour. For a gluten free version you could use gram flour or buckwheat flour instead.

Free from: nuts, soya

Gluten, wheat free: use gram flour or buckwheat flour instead of wheat flour

Yeast free: use non-sprouted chickpeas

This is a vegan recipe 

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Sprouted Omega 3 Falafels
Servings: 12 Falafels
Ingredients
  • 1/2 cup dry chickpeas (or a tin of chickpeas)
  • 1 handful kale
  • 1 carrot (peeled and roughly chopped)
  • 1 tsp each of ground cumin, paprika,
  • 1/2 tsp each of tumeric, garlic granules
  • 1/2 tsp salt (or to taste)
  • 1 tbsp lemon juice
  • 1 handful coriander leaves
  • 2 tbsp whole wheat flour
  • 1 tbsp each of milled chia seeds, shelled hemp seeds
Instructions
Prepare the chickpeas:
  1. If you are using dry chickpeas, then soak them for 24hrs. After the soak you can use them straight away to make falafels.

  2. If you want to sprout the chickpeas first, drain and rinse the soaked chickpeas. Leave them in an inverted sprouting jar, or covered colander, for a few days. Wash them twice daily. They are ready when the chickpeas have little tails.

  3. Rinse the sprouted chickpeas, and discard any dodgy ones that look black or in any way unappetising.

  4. If you are using a tin of chickpeas, then drain and rinse them. Pat them dry with a paper towel.

Make the falafels:
  1. Wash the kale and pat it dry.

  2. Blitz the kale and carrot in a food processor to finely chop.

  3. Add the rest of the ingredients, except the flour and seeds, to the processor and blitz until it forms a rough mixture.

  4. Transfer the mixture to a large bowl and stir through the flour and seeds.

  5. Use your hands to shape the mixture into little golf balls. Squeeze them so that they hold together. It’s a bit of a messy job!

  6. Pop the golf ball sized falafels onto a lined baking tray. I use silicone or teflon liners because they prevent sticking more than greasproof paper does. Bake for about 40 minutes at 180C. Turn half way through cooking. They’re ready when they are crispy and golden on the outside.

  7. Transfer the baked falafels onto a wire rack to cool slightly. Eat them hot or allow them to cool completely and store in the fridge. When stored in an airtight container in the fridge, these falafels will keep for a few days. Alternatively, freeze them.

  8. To reheat frozen falafels, bake from frozen at 180C for about 20 minutes or until they are hot all the way through.



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