Falafel

I just love falafel. You can use it in so many different ways. As part of a filler in pitta bread, as a starter with a couple of dips, as finger food, as part of your lunchbox. It is so high in protein and therefore specifically good for vegetarian. This recipe is based on a recipe from the Blazing Salads cookbook and it’s a winner!

Makes 16 patties

315g Chickpeas

½ Medium red onion, diced

1 tbsp Fresh mint

1 ½ tbsp. Fresh coriander

1 Clove garlic

Sea Salt

2 tbsp Lemon juice

Sunflower, peanut or coconut oil for frying

Microgreens, mixed salad leaves or green sprouts, to serve

1.     Rinse chickpeas and place in a bowl, cover with water and soak for at least 6 hours or better overnight. Remove hard stalks from mint and chop mint and coriander leaves and stalks.

2.     When chickpeas have soaked, blend them with a food processor for a minute. At this stage chickpeas are still raw and I found that falafel hold their shape much better and retain more of their flavour. Add mint, coriander, chopped garlic. Lemon juice and a pinch of sea salt. Blend until well combined. Empty the mixture into a bowl and season with sea salt and lemon juice to taste

3.     Heat the oil in a pot or frying pan.

4.     Weigh the mix into 25g portions. With slightly dampened hands, shape the portions into patties about 1cm thick. Fry in a pan in a little oil in the pan 3 minutes on each side  until each side is lightly golden.

5.     Drain on kitchen paper.

Serve with tzatziki, tomato salsa or tahini/lemon dressing or any other dressing/sauce of your choice! Enjoy!

Tip

Falafel will keep for 4-5 days in the fridge and can be eaten cold or heated in a moderate oven.

Note

You can also bake the falafel on a baking tray lined with parchment paper by 200°C for 20-25 minutes. Turn around after 15 minutes.