More delicious vegan recipes
Parsnip and miso tart
Even in the dark of winter there are a myriad of colours and textures offering inspiration. This recipe uses maple and miso to bring out the...
Tofu Buddha bowl with peanut sauce
You are going to love this quick and easy veggie and tofu Buddha bowl with its utterly addictive peanut sauce!
Walnut and lentil tacos with cheesy sauce
Comfort food kept whole and clean, WFPBNO style.
Mango-melon sorbet
Treat yourself to this deliciously refreshing nice-cream recipe by Virpi Mikkonen and Tuulia Talvio.
Raspberry and coconut trifle
Luscious layers of tart raspberry paired with rich coconut custard and cream create the most heavenly summer berry trifle.
Chocolate gingerbread waffles
These decadent waffles provide a natural hint of sweetness for the ultimate indulgent but guilt-free brunch or dessert.
Our latest inspiration
Mythbusting: Gut health
If you want to get your gut in order, Dr Will Bulsiewicz is the expert to help you sort out fact from fiction. This is the gut-health cheat sheet...
Mindful escapes with Billabong Retreat
In the fast-paced and demanding world we live in, finding moments of stillness and calm can be challenging. In an attempt to find a little peace...
Elevate your eco cred
Time for an eco spring clean? Here are seven simple swaps for the conscious consumer
More inspiration from our mindful collective
Natural sleep oils
Spraying sheets and pillows with calming scents can be a wonderful aid to slumber
To wander with no purpose
The next time you go for a walk, discover the wonder of the everyday world around you
Let it glow
A skincare routine can be a way to nourish yourself inside and out
Seeking the silver lining
When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.
Falafel
Jigal KrantFalafel is Israel’s national snack. The consensus among culinary historians is that fried chickpea balls originated in Egypt at least 1,000 years ago. Yet still, there are Israeli patriots who argue that falafel is a Jewish invention.
TIP: The only tricky thing about falafel is that you have to soak the chickpeas well in advance. Never use tinned chickpeas to save time, because your falafel will fall apart as you fry them. Good falafel batter is too moist to easily roll into balls, so use falafel tongs if you have them. If not, you can make quenelles of the batter using two dessert spoons.
Ingredients
Tahini sauce
To serve
Method
- Soak the chickpeas in plenty of cold water for 12 hours. Drain and blend to a fine – but not completely smooth – puree in a food processor. Transfer to a large bowl and set aside.
- Puree the remaining ingredients (except the water and oil) and add the mixture to the chickpeas. Gradually pour in about 100ml of cold water and knead the mixture until smooth.
- Preheat the oven to 100°C. Heat the oil to 180°C in a deep-fryer or otherwise in a large, heavy-based saucepan. Fry a test falafel first. Fill the falafel tongs with batter, smooth the top with a kitchen knife and lower it into the hot oil (or, make a quenelle of batter using two dessert spoons and lower it into the oil). Fry for 4–5 minutes, until lightly browned all over. Remove from the oil and, when cool enough to handle, taste. Add more salt or water to the remaining batter as necessary.
- Fry the falafel balls in batches until golden brown. Remove from the oil and set aside to drain on a plate lined with paper towel. Keep warm in the oven while you make the rest.
- To make the tahini sauce, use a handheld blender to mix the tahini with the lemon juice and garlic (if using). It will start to stiffen. Keep blending and gradually add a few drops of water at a time, until the sauce has the consistency of a salad dressing. Season to taste with salt.
- Toast the pitas until hot but still soft. Cut each open and spread the inside with tahini sauce. Fill each with some falafel balls and Israeli salad.
More delicious vegan recipes
Roasted broccoli green curry with coconut rice
The trick to this super-vibrant green curry is to add a bunch of blitzed leafy greens into the paste to ensure a lovely, bright-green colour. I...
Lemon cheesecake
Shifting to a wholefood plant-based diet doesn’t mean missing out on cheesecake. This recipe uses tofu instead of cream cheese and is therefore...
Our latest inspiration
Mythbusting: Gut health
If you want to get your gut in order, Dr Will Bulsiewicz is the expert to help you sort out fact from fiction. This is the gut-health cheat sheet...
Mindful escapes with Billabong Retreat
In the fast-paced and demanding world we live in, finding moments of stillness and calm can be challenging. In an attempt to find a little peace...
Elevate your eco cred
Time for an eco spring clean? Here are seven simple swaps for the conscious consumer
More inspiration from our mindful collective
Natural sleep oils
Spraying sheets and pillows with calming scents can be a wonderful aid to slumber
To wander with no purpose
The next time you go for a walk, discover the wonder of the everyday world around you
Let it glow
A skincare routine can be a way to nourish yourself inside and out
Seeking the silver lining
When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.
YOUR INPUT