Name: Zesty falafels
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 150g dry chickpeas, soaked overnight; 1 tsp ground cumin; 2 tsp ground coriander; 2 cloves of garlic, minced; 1 large organic lemon, zested; 2 Tbsp chopped fresh parsley; 2 Tbsp chopped fresh mint; 2 Tbsp chickpea flour; 1 tsp baking powder; Salt & pepper; Oil to cook

Zesty falafels

9 Jun 2020

by Wholeness

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Background

This zesty falafel is perfect for Summer garden parties, picnics and trips. It’s really zingy, light and yummy. Serve them in pitta with salad and hummus or as party nibbles with chilli/tahini sauce on the side.

Ingredients

150g dry chickpeas, soaked overnight
1 tsp ground cumin
2 tsp ground coriander
2 cloves of garlic, minced
1 large organic lemon, zested
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh mint
2 Tbsp chickpea flour
1 tsp baking powder
Salt & pepper
Oil to cook

Instructions

Soak the chickpeas overnight in a large bowl of water.
In a mixing bowl, combine the drained chickpeas, spices, lemon zest, herbs and chickpea flour. Season with salt and pepper (you can add a pinch or two of cayenne, if you like a bit of heat).
Put half of the mixture into a food processor and whiz, scraping down the sides of the food processor as necessary. When you get a textured mixture, resembling couscous, transfer it into a bowl.
Repeat with the remaining chickpea mix, then combine well the two mixtures. Cover the bowl and chill for 2 hours.
Add the baking powder to the mixture. Using a spoon, form small patties or balls from the mixture - if it falls apart, add more chickpea flour to it. Put the falafels on a plate.
Heat some oil in a small, deep pan (the depth should be approx. 3cm).
Fry 4-5 falafels at a time for about 2-3 minutes each side, until golden brown. Add more oil to the pan as necessary.
Transfer the falafels onto a plate, lined with paper kitchen towels.
Serve with salad, condiments, flatbread etc of your choice.