Clearly you realise I love chickpeas and falafels are so perfect for lunch or dinner. I make a big batch (this recipe x 2-3) and then freeze them so I always have some to add to a salad, into a wrap or as part of a main meal! I really like to play with the herb and spices! Post run these are amazing.
- 1 x 400 ml can chickpeas, rinsed and drained
- 1.5 tsp ground cumin (you can add anything here: paprika, turmeric, cayenne pepper)
- Salt & pepper
- 1 lemon’s juice
- ½ cup flour—I like to use oat flour, spelt flour… up to your preference. Even a nut meal will work nice!
- 3 cloves garlic
- A bunch of fresh herb (parsley, coriander, mint)
- Add herbs, garlic, lemon juice, spices and salt and pepper to a blender or food processor, mix to combine
- Add chickpeas and pulse until incorporated but still slightly chunky. You want to maintain a good texture
- Transfer to a bowl and add flour/nut meal and mix until a dough is formed… you can taste here and see if it needs more of anything: salt, pepper, spice!
- Preheat oven to 180 C and place falafel balls onto a tray with baking paper into the fridge for 15 mins while the oven warms
- Bake for 30-40 min, turning half way
- Serve with hummus or tahini-miso-turmeric dressing and salad!