03 Jun Chickpea Falafels ( vegan) with mint and yoghurt dip/dressing
Traditionally Falafels are made with soaked uncooked chickpeas and deep fried. Here I have used tinned chickpeas and shallow fried them – they can be oven baked too. A very popular addition to a vegan or vegetarian diet these pack in protein and fibre and will grace any salad plate or pop into a pita bread with salad and a dressing. You will need a food processor for this recipe.
1 x 400g tin chickpeas in unsalted water – drain well
2 cloves garlic. peeled
1 red onion, roughly chopped
handful of fresh parsley
2 tsp cumin powder
1 tsp turmeric
1 tsp salt
1/4 tsp chilli flakes or to taste
Freshly ground black pepper
Juice half lemon (2 tbsp)
50g wholegrain bread crumbs or GF breadcrumbs
50g gram flour
Olive oil for frying
Place the onion, garlic and parsley into your food processor and process till finely chopped.
Scrape down the sides and add the spices, salt, lemon juice and chickpeas and process again till a paste forms.
Turn out into a bowl and add the sesame seeds, flour and breadcrumbs and stir to combine, making sure there are no lumps from the flour.
Place in the fridge to firm up for about 30 minutes.
Heat approx 2 tbsp oil in a large frying pan and form the falafel mix into 8 patties. When the oil is hot place into the pan and cook for 5 minutes on each side, being really careful when turning them over as they are quite soft. They soak up the oil so add more as necessary.
To oven bake – 200C or gas mark 6 – Generously oil a baking tray and place them carefully and cook for 10 minutes each side.
Carefully remove from the pan or baking tray and place on kitchen paper on a cooling rack.
Can be eaten hot or cold and can be frozen.
Yoghurt and mint dip
6 tbsp yoghurt – cows, soya or coconut
1 small clove garlic, crushed
Finely chopped zest and juice half lemon
Handful of mint leaves, finely shredded
Salt and black pepper to taste
Mix all the ingredients in a bowl and serve with the falafel.