Ready in: 60 mins +
Eco Friendly Freezes Well Vegan Friendly
Ingredients:100g ready-to-eat chickpeas, in water, drained and rinsed
200g dried split broad beans, soaked overnight, or 250g fresh broad beans
5 garlic cloves, crushed
1/2 small onion, finely chopped
25g fresh coriander, chopped
25g flat leaf parsley, chopped
1/2 tsp cardamom, pounded, seeds removed
1/2 tsp cumin seeds
1/2 tsp ground cumin
1/4 tsp cayenne pepper
1/2 tsp salt
1/2 tsp baking powder
100g sesame seeds
sunflower oil, for frying
pitta bread, to serve
- Combine the chickpeas and broad beans with the garlic, onion and fresh herbs.
- Blend in batches in the food processor until finely chopped, but not mushy. Add the spices, baking powder, salt and 2 tbsp water. Leave in the fridge to chill for 30-60 minutes.
- Fill a heavy-based saucepan with sunflower oil, or preheat your fat fryer to 180C. Form the mix into golf ball-sized pieces and flatten slightly. Dip and roll in sesame seeds to evenly coat each falafel.
- Fry in two inches of sunflower oil, turning occasionally, for a few minutes until golden brown. Take care not to overcook them.
- Once cooked, place on paper towels to soak up any excess sunflower oil.
- Serve the falafel by itself or in a hot wrap or pitta bread with some freshly diced tomato, pickled cucumber, crispy salad and tahini sauce or hummus.
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