Servings
15
Prep time
Cook time
Recipe
Ingredients
- 2 cups dried chickpeas, soaked overnight
- 1 tbsp ground coriander
- 2 tsp ground black pepper
- ½ tsp cayenne pepper
- 1 tsp ground cumin
- 1 medium onion, roughly chopped
- 6 cloves garlic, minced
- Good pinch sea salt
- 1 tsp baking powder
- 2 tbsp toasted sesame seeds
- Olive oil, to fry
- Bunch parsley, leaves finely chopped
- Handful coriander, leaves finely chopped
Method
- Soak chickpeas in water in a large bowl overnight. Drain and pat dry.
- Place chickpeas, herbs, onion, garlic, spices and salt into your food processor and blend until well combined. Transfer to a bowl and cover and refrigerate for 2 hours or overnight.
- When you’re ready to cook, hand mix through baking powder and sesame seeds then scoop out spoonfuls of mixture (around 2 tbsp) and roll into balls
- Add 3 tbsp of olive oil to your frying pan and allow your falafels to cook for around 5 mins, turning so each side is browned.
- Delicious served with tabbouleh, tahini dressing, hummus and flat bread.
- Tip: Adding ½ tsp baking soda to your soaked beans will help breakdown the compounds that are difficult to digest and that typically cause flatulence. Make sure you wash the beans well before cooking to remove the salty taste.
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