Name: Minty-spicy falafels
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2.5 cups of pre-soaked, drained chickpeas; 6 spring onions, roughly chopped; 2 cloves garlic, chopped; 1 handful mint leaves; 2 Tbsp chopped coriander leaves; 1 tsp salt; 1 tsp ground peppercorn; 1 tsp ground cumin; 1 tsp ground coriander; 2 Tbsp harissa or chipotle paste; 1 tsp smoked paprika; ¼ tsp cayenne or chilli powder (optional); Grated zest of 1 lemon; 2 Tbsp chickpea flour; 1 tsp baking powder; Vegetable oil for frying

Minty-spicy falafels

31 May 2022

by Dinna

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Background

These vegan, gluten-free minty-spicy falafels are zingy and spiced. They are perfect for summer parties, picnics or lunch-boxes. Serve them tucked in pitta or flatbread with the usual condiments (slaw, hummus or tzatziki). Alternatively, serve them with a salad.

Ingredients

2.5 cups of pre-soaked, drained chickpeas
6 spring onions, roughly chopped
2 cloves garlic, chopped
1 handful mint leaves
2 Tbsp chopped coriander leaves
1 tsp salt
1 tsp ground peppercorn
1 tsp ground cumin
1 tsp ground coriander
2 Tbsp harissa or chipotle paste
1 tsp smoked paprika
¼ tsp cayenne or chilli powder (optional)
Grated zest of 1 lemon
2 Tbsp chickpea flour
1 tsp baking powder
Vegetable oil for frying

Instructions

Measure out 2.5 cups of pre-soaked chickpeas.
Roughly chop the spring onion, garlic, coriander , mint and put these in a food processor. Add a handful of the chickpeas and pulse until you get a coarse mixture.
Add the spices, salt, pepper and and harissa/chipotle, pulse again, then gradually add the remaining chickpeas.
Pulse until you get a coarse but sticky texture, resembling fine couscous, scraping the mixture down the sides of the food processor. (You might need to divide the mixture into two batches, depending on the size of your food processor.)
When you’re happy with the consistency (it should be sticky) transfer the mixture to a bowl.
Add the lemon zest and baking powder. Combine well and cover. Chill for a couple of hours.
When you’re ready to cook the falafels take the mixture out of the fridge.
Make small balls or patties using your hands. If the mixture is not binding well, add some chickpea flour to it.
Place the falafels onto a plate.
Pour some oil in a small saucepan to a depth of 2-3cm. Heat the oil over medium heat. When it’s hot, place 5-6 falafels in the oil and fry for 2-3 minutes on each side until golden brown all over.
Using a slotted spoon, transfer them to a plate, lined with kitchen paper towels.
Fry the remaining falafels. (You should get about 18 falafels).
Serve at room temperature.