Servings
15
Prep time
Cook time
Recipe
Ingredients
- 1 cup dried chickpeas
- ¾ tsp baking soda
- ¼ tsp baking soda
- 1 small onion, diced
- ¾ cup fresh coriander
- 1/3 cup fresh mint
- ¾ cup fresh parsley
- Pinch chilli flakes
- 1 tsp cumin
- ½ tsp sea salt
- ¼ tsp black pepper
- 2 cloves garlic, minced
- ¼ cup chickpea flour
- 1 tbsp lemon juice
- Extra-virgin olive oil
Method
- In a large bowl, place dried chickpeas with ¾ tsp baking soda and cover with water. Cover the bowl and allow it to soak overnight.
- The next day, drain and rinse your chickpeas and put them in your food processor. Add ¼ tsp of baking soda, onion, coriander, mint, parsley, chilli flakes, cumin, sea salt, pepper, garlic, chickpea flour and lemon juice, and pulse until you have a fine texture.
- Transfer the mixture to a bowl and make small balls, around 3 tbsp, then place them on a plate. Cover and put in the fridge for an hour or overnight.
- Heat a few tbsp of olive oil in a frying pan over medium heat and cook falafels each side for 3 mins until golden brown. Transfer them to a plate lined with paper towel.
- Falafels are delicious served with hummus, warm pita bread and green tahini sauce.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
