Crispy Insect Falafel

Buffalo beetle falafel are a kind of meat-free meatballs, a great dish on its own as part of a tapas platter or in a pita bread filled with fresh lettuce and chilli mayo. They are high in protein, vitamins and fibre. 

For about 20 falafels you need: 

• 200 gr chickpeas (soaked overnight, the canned ones do not work)
• 1 small onion
• 2 cloves of garlic
• 1/4 tsp chilli flakes 
• 1,5 tsp ground coriander seeds
• 1,5 tsp ground cumin 
• 1,5 tsp salt
• 1 tbsp lemon juice 
• 1/2 tsp baking powder
• 2 tbsp flour (can be replaced with oats, quinoa flour or another type of flour.)  
• 4 tbsp breadcrumbs (can be replaced with oats)  
• 3-5 tbsp buffalo beetle powder (get it here)
• 1 dl water
• Approx. 4-5 dl oil for frying (coconut or vegetable oil) 

 

Instructions

Boil the chickpeas for about 45 minuts. Mix all the ingredients in a food processor and add salt, pepper and extra spices if you like a strong flavour. Form the mass with a spoon into small balls and heat the oil in a pot fit for deep frying. Make sure the oil is hot and fry the falafels until golden (approx. 3-4 minutes).