Makes 5 servings (4 falafel pieces per serve)
Low FODMAP falafel is a great vegan option while on the low FODMAP diet. It's tasty, soft and crunchy all rolled into golden falafel medallions! I love serving these with a side of homemade garlic infused mayonnaise (vegan mayonnaise works well) to boost the flavour even further. Enjoy!
Low FODMAP Note On Chickpeas: According to Monash University, canned chickpeas are low FODMAP in 1/4 cup serves, as the FODMAPs leach out of the chickpeas and into the brine. Just make sure you wash and rinse them well before using. Take care to divide this recipe into at least four serves to stay within low FODMAP limits.
SERVES 5 (4 falafel pieces per serve)
In the oven: If you are feeling lazy and love crispy falafel then this option is for you! Preheat the oven to 190ºC (375ºF) bake function. Line a baking tray with baking paper. Grease the baking paper with 1 tablespoon of olive oil (this helps the falafel go crispy). Scoop out the falafel using a tablespoon measure and form into small patties. Space them evenly on the tray. Brush the tops with a tablespoon of oil. Bake for about 12 minutes each side, until golden brown.
In the frypan: If you like softer falafel and have the brain power to pay attention and not burn them, then try this option. Heat a large non-stick frypan over medium high heat. Grease the pan with 1 tablespoon of olive oil. Once hot, measure out the falafel using a tablespoon measure and shape into patties. Place in the frypan and cook each side for 2 to 3 minutes until golden. Turn down the heat if they start to burn, and add more oil as needed. Once cooked, place on a paper towel to drain. Cook the falafel in several batches.
Garlic infused oil is normally found in the oil section of your local supermarket or you can buy it online. It should be clear with no floating bits of garlic.
You can also make garlic infused oil at home by frying garlic cloves in cooking oil until they are golden and fragrant, then remove and discard the garlic before you continue cooking your meal. This is a low FODMAP way to capture the garlic flavour as the fructans can't leach into the oil.
Make sure you buy a leek that has long green leaves (this is the low FODMAP part), as you can’t use the white/light green leek bulb (this part is high FODMAP). Once you've finished harvesting the leaves place the leek in a glass of water on a window sill and the leaves will reshoot so you can harvest them again.
Buy chickpeas canned in water or brine (the oligosaccharides will leach into the liquid, which reduces the FODMAP content). Make sure you rinse the chickpeas well in water before using.
Choose a medium-grain brown or white rice that can be cooked quickly in the microwave.
Buy a gluten free plain flour or gluten free all purpose flour. The one we used contains these ingredients: maize starch, rice flour, tapioca starch, rice bran, & guar gum. Avoid flour blends that contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.
Herbs and spices are naturally gluten free, however they can become contaminated during manufacturing processes. If you are highly sensitive to gluten, check the dried herbs and spices do not contain a warning for trace gluten. If you are just on the low FODMAP diet you do not need to worry about this.
There are no dairy free tips for this recipe.
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read More
Joanna is a foodie, an accredited practising dietitian and a registered nurse, who is passionate about digestive health. She now works exclusively in IBS and food intolerance in her Melbourne based private practice Everyday Nutrition. Joanna works alon... Read More