- 200g dried chickpeagarbanzoXsgarbanzosX
- 1 small red onion, chopped
- 1 clove garlic, crushed
- 1½ teaspoons ground cumin
- 1 teaspoon ground coriandercilantroX
- ¼ cup loosely packed fresh flat-leaf parsley leaves
- ¼ cup loosely packed fresh coriandercilantroX leaves
- 2 tablespoons chickpeagarbanzoX flour, plus extra for dusting
- ½ teaspoon baking soda
- 2 tablespoons extra-virgin olive oil
- tahini yoghurt, to serve
- wholemeal Lebanese bread, to serve
- green salad, to serve
1 Place chickpeas in a large heatproof bowl. Cover with boiling water and soak overnight. Rinse and drain well the following day. 2 Place chickpeas, onion, garlic, dried spices and fresh herbs in a food processor and process for 1–2 minutes or until finely chopped and mixture comes together. Add flour and bicarb of soda and process again until well combined.
3 Dust clean hands with extra flour, then shape mixture into 16 round falafels. Transfer to a tray, cover and refrigerate for 20 minutes to firm.
4 Heat oil in a large non-stick frying pan over medium-high heat. Working in two batches, add falafels and cook for 4 minutes each side or until golden brown and cooked through.
5 Serve falafels with tahini yoghurt, Lebanese bread and green salad.
Beetroot & mint
Add 200g beetroot (peeled, finely grated, squeezed of excess moisture) to food processor in step two, and swap the coriander for ¼ cup chopped mint.
Add 50g baby spinach leaves (roughly chopped) and ½ cup frozen peas (blanched, drained) to food processor in step two.
Turmeric & sweet potato
Add 100g roasted sweet potato (roughly chopped) and ½ teaspoon ground turmeric to food processor in step two. Add an extra tablespoon of flour if mixture is too soft.
Prefer to bake instead of fry? At the end of step three, transfer falafels to a baking paper-lined baking tray, lightly spray with oil & bake in a 180°C pre-heated oven for 8 minutes, turning once, or until golden and cooked through.
Nutrition Info (per serve)
Total fat 10.8g
–Saturated fat 1.6g
Dietary fibre 6.1g
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