Wuddup

Jl. Canggu Padang Linjong, Canggu, Kec. Kuta Utara, Kabupaten Badung, Bali 80351

This tasty vegan falafel dish with lots of vegetables and some carbs is sometimes all you need after a good surf or training. It will fill you up for next few hours and will keep your energy going,

Ingredients

This Recipe Serves 1

FOR FALAFELS:

60g Canned chickpeas

(rinsed, drained and dried)

1 tsp Fresh parsley

1 Garlic clove

½ White onion

½ tsp Ground cumin

¼ tsp Salt

¼ tsp Black pepper

1 tbs All-purpose flour

2 tbs Vegetable oil

 

FOR SERVING:

1 slice Toasted bread

½ Avocado, mashed

4 Ribbons of cucumber

6 Red onion rings

¼ Raw beetroot - grated

A handful of lettuce - chopped

A spoon of hummus

One serving of herb dressing

Direction

DIRECTIONS FOR FALAFELS:

  • Add the drained chickpeas, chopped parsley, minced garlic, onion, cumin, salt and pepper to a food processor and mix until roughly combined. The dough should be thick and crumbly with small chunks.
  • Gradually add the flour and mix to combine until the dough is just dry enough to be shaped with your hands.
  • Transfer the mixture to a bowl, cover and refrigerate for 1 hour to firm up.
  • Once chilled, divide the preparation in three equal portions and roll them into balls between the palms of your hands. Place the balls on a lined plate and press gently with your hand to flatten the tops.
  • Add the vegetable oil to a large non-stick skillet and put over medium heat.
  • Once hot, add the falafels and cook for about 2-3 minutes on each side until the falafels are deep golden brown. Transfer to a plate lined with paper towel to absorb the excess oil.
  •  

    DIRECTIONS FOR VEGETABLE FRITTERS:

  • Spread the mashed avocado on a slice of toasted bread.
  • Top with the falafels, cucumber ribbons, red onion rings, grated beetroot, chopped lettuce and a spoons of hummus.
  •  

    Serves

    On a big plate. Serve with herb dressing.

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