Spiced Red Onion Falafel Balls

Hello!

Today’s recipe share is a savoury recipe for a change. I realised that there is a severe lack of savoury dishes shared on The Healing Root space. What a travesty! I think this may possibly be because most of my savoury meals are complete wamjangles: a little bit of this, a little bit of that, a smidge of something else et voila! I call this intuitive cooking: no following of recipes. Just a moment-by-moment process of using what I have on hand in a way that feels yummy and aligned. This moment-by-moment process bringing me out of my mind and into presence.

The kitchen has always been a space that I have felt the freedom to do as I please; a place of true AUTONOMY. I clearly remember my dad saying to me once when I was younger and we were cooking together that, “when cooking, there is no getting it wrong”. Things can either taste great or they can taste bang average or at worst, they can taste miff. But, there is no way of being fundamentally “wrong” in the kitchen, there is only presence and exploration. The only exception to this that I have thought of is if you are a traditional French chef and have the confines of codified tradition to work within. So, as a result, the kitchen has always been a place where I have felt safe and held in the inability to be wrong, it was a place that could instantly calm my nervous system and channel my creative energies. And even though the kitchen (and more specifically, the process of making delicious, beautiful food) means this to me, it has not always been this simple. It has often times been challenged due to my complex relationship to food, myself and my dad. However, I do keep coming back because I know that there is much healing to be done, felt and embodied here.

The bottom line is: I keep learning that there is always more healing to do, more things to feel and accept and understand. More things to forgive and embrace, more stillness to remember, more gentleness to touch into and more loving to embrace.

More about the balls:

Think: soft and tender interior (gentle on digestion), crispy outer edges that give you the satisfying CRUNCH. And overall: flavour-town. These are great served on top of salad or served as a loaded toast or open sandwich OR in a pita as part of a delicious falafel shawarma wrap situation. These are also delicious as is, served with a yogurt-tahini dipping sauce or whatever sauce floats your boat.

These are nutrient-dense butter bean and chickpea based falafel patties, made using Ayurvedic spices, red onion and freshly chopped leafy greens to make these falafel balls extra tasty and nutritious. One-bowl, no fancy equipment needed (no food processors or blenders), high protein, satiating, digestion-friendly, gluten and dairy-free. This is one of my new favorite recipes; one that I will be sure to keep up my sleeve for dinner parties, lazy mid-week meals or even for snazzy picnic ensembles.

Ingredients:

·      1 tin chickpeas

·      1 tin butter beans

·      ½ cup bread crumbs

·      1/3 cup oat flour (plus 1-2 tablespoons if needed to bind)

·      ¼ cup sesame seeds (raw or toasted)

·      2 red onions

·      3 cloves garlic

·      1 tbsp hot chili sauce

·      3 leaves spinach

·      2 tbsp dark (full sodium) soy sauce

·      1 tbsp balsamic

·      1 tbsp red masala mix

·      2 tsp smoked paprika

·      2 tsp cumin

·      1 heaped tsp fennel seeds

·      2 sprigs of spring onion

·      Olive oil/coconut oil

·      Salt & pepper

Method:

1.     In a medium-large saucepan place olive oil. Fry your finely chopped red onion until tender & aromatic. Add in the chopped garlic cloves. Fry until more aromatic. Add in the soy sauce, balsamic vinegar and chili sauce and a splash of water to ensure it stays juicy.

2.     Now create a little pocket of space in the middle of the onions, add a touch more olive oil and then on top of the oil add your spices to let them release their aromas and flavours. Then mix it all together. Turn the heat off.

3.     Add in your washed and drained beans and chickpeas. Mash the legumes with a potato masher or a fork until fine. Add in the chopped spinach. Add salt and pepper.

4.     Add in the sesame seeds, spring onion, oat flour & bread crumbs. Taste & adjust if necessary.

5.     Roll into palm sized patties (I rolled bigger-than-usual falafel balls and then slightly squished them down to make thick patties).

6.     In a clean pan, add some coconut oil and shallow fry them until crispy and delicious. Serve with anything you like! I enjoy serving mine with fresh avocado, side salad and perhaps a yoghurt/tahini dip/dressing.

7.     ENJOY!