Try these served with pita bread, lettuce, hummus, tahini or tabbouleh salad.
1 cup dry chickpeas
1 slice wholegrain bread
2 cloves garlic
½-¾ cup chopped fresh parsley
½ cup chopped fresh coriander
½ onion, peeled and diced
pinch chilli powder
1 tsp ground cumin
1 tsp ground coriander seed
1 tsp ground paprika
1 tsp baking soda
2 Tbsp canola oil
Cover the chickpeas in plenty of cold water and leave to soak overnight.
Drain the chickpeas thoroughly.
In a food processor place chickpeas and all other listed ingredients except baking soda and oil.
Blend well until a smooth paste is formed.
At this point you can freeze the mixture for later use.
Mix baking soda into the mixture just before cooking.
Form the mixture into 1 tablespoon sized balls and flatten slightly.
Heat oil in a large frying pan and cook the falafel until browned on each side and cooked through.
• pita bread and sliced lettuce
• tahini sauce
• tabbouleh salad (try cauliflower ‘couscous’)
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||0.5g|