Low Histamine Mediterranean Falafel
This low histamine mediterranean falafel recipe is really easy to make, and a really good option for those people who react to histamine containing, or histamine liberating foods.
- 1⁄2 cup onion (diced)
- 1⁄2 cup carrot (diced)
- 2 Tbsn tapioca flour
- 1 clove garlic, crushed
- 1 tspn thyme
- 2 Tbsn besan flour (chickpea flour)
- 2 cups green peas (fresh or frozen)
- 2 Tbsn oil
- 2 tspn dried onion flakes
- 2 tspn coconut flakes
- 1/2 tspn poppy seeds (optional)
If using fresh fresh green peas, shell them, rinse and drain. Alternatively, you can thaw frozen peas, and use at room temperature.
Add olive oil to a frying pan and sauté onions until transparent. Next up, add the garlic and carrots and sauté for about 2 minutes.
Transfer to a cooking bowl.
Throw the peas into the same frying pan and sauté at low heat until they’re cooked for about 5 minutes. You can more olive oil if necessary.
In a food processor or using a potato masher, add green peas, tapioca flour, besan flour, salt & pepper. Then blend until the green peas are halfway mashed.
Using a cooking bowl, mix the green pea mixture and onion mixture. Wet your hands and shape the mixture into small balls.
Mix coating ingredients i.e dried onion flakes, coconut flakes and poppy seeds. Cover green pea balls with this mixture.
Place balls on a pan covered with a baking sheet. Bake at 180C until golden brown for about 10 minutes per side, and your done!