Falafel with mint sauce
1 white onion
2 garlic cloves
1 cup cooked chickpeas
1 cup fresh coriander and parsley
½ tsp cumin
1 tbsp Calcium
¼ tsp powder piri-piri
Juice ½ lime
½ cup gluten free flour
1 tsp gluten free baking powder
Coconut or sesame oil
1 vegetable yogurt (125gr)
2 chopped mint sprigs
Juice and zest of ½ lemon
Salt and pepper
Virgin olive oil
Place the onion and the garlic pealed in the food processor and chop. Set it aside.
Add the chickpeas, coriander, parlsey, salt, piri piri, cumin, lime juice and calcimix to the food processor bowl and blend until combine but not pureed.
Combine the onion and garlic mixture with the baking powder and half of the flour to the bowl and pulse. The mixture should form a not sticky ball. If not add more flour.
Transfer the falafel mixture to a bowl, cover with plastic wrap and refrigerate for 1 hour.
Meanwhile prepare the mint sauce combining all ingredients and place it in the fridge.
Back to the falafel mixture, using a ice cream scoop or table spoons to form the mixture into small balls (about 2 tbsp per ball).
Set a non-stick frying pan over medium heat and add some coconut oil.
Add the falafel one by one and let it cook until golden brown on both sides until they are cooked throughout.
Season them with salt flower as soon as you take them out the heat. Repeat this process until you end the the falafels and serve them with the mint sauce on pita bread or some salad