Falafel is a great delicious option when you want to have some more carbs in your meal but still want to get them from a good nutritional source. Falafel is based on chickpeas which is a legume low in the glycemic index and glycemic load. It has a good amino-acid profile and a lot of minerals such as manganese (84% RDA). So if you follow a carb-recycling diet chickpeas would be one of the recommended options. And in our recipe today we recommend making them in a healthy keto falafel wrap using as a wrap the ketOntrack recipe from a couple of weeks ago.
- Servings: 8 falafel
- Preparation time: 1 hours
- Cooking time: 10 minutes
- 200 grams of soaked overnight chickpeas
- 30 grams of fresh parsley
- 30 grams of fresh coriander
- zest and juice from half a lemon
- 1-2 tbsp olive oil
- 30 grams of almond flour
- 15 grams of grated hard cheese
- 1 tbsp cumin
- 1 onion and 1 garlic glove
- salt and pepper to taste
- Boil the chickpeas in medium heat until they are soft. This will take from 60-90 minutes.
- Chop the parsley , coriander, onion and garlic.
- Add all the ingredients to a blender and blend for a few seconds. Dont over-blend and create a mash like consistency.
- Create little rolls.
- Place the rolls in hot pan and cook until golden brown. Use little to no oil.
- Complete the wrap by adding a simple tahini based sauce or yogurt, some sliced tomatoes, coriander leafs and slices of onions.
- For the tahini based sauce is simply mix tahini,lemon,water and bring it to the consistency you want.
- We dont want to deep-fry the falafel as this very un-healthy.