Chickpea Falafels
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This is a super easy falafel recipe using soaked dried chickpeas. Delicious with fresh salad, paired with a side of cous cous, bulgur or quinoa! Recipe from Love & Lemons.
Serves 2-4 (approx 12 mini falafels)
You’ll need a good blender/food processor and baking tray. Recipe takes 24hrs.
Ingredients (when in italics available from the van)
175g chickpeas (approx 88p)
2 garlic cloves or use garlic powder 1/2-1 teaspoon (approx 6p)
1 teaspoon lemon zest
1 teaspoon ground cumin (approx 6p)
1 teaspoon ground coriander (approx 8p)
¾ teaspoon sea salt (approx 2p)
¼ teaspoon cayenne pepper (approx 4p)
¼ teaspoon baking powder (approx 1p)
1 cup chopped fresh parsley leaves and stems, patted dry or 1 teaspoon dried (approx 2p)
1 tablespoon extra-virgin olive oil, plus more for drizzling (approx 25p)
Total cost from Incredible Bulk approx £1.34
Method
Soak your chickpeas in water for 24hrs. After 24hrs drain water and shake excess water from chickpeas.
Preheat oven to 200C and prepare a baking tray by oiling, using baking paper or reusable liner.
Place all of your ingredients in blender/food processor - uncooked, soaked chickpeas, garlic cloves, lemon zest, spices and herbs, baking powder and tablespoon of olive oil. Pulse until well combined but not pureed.
Use tablespoon to scoop out mixture to form 12 small, round patties with your hands. (be careful not to pack them too tight or your falafel will be dense. If they're not holding together, give the mixture a few more pulses.)
Place on baking tray and drizzle with olive oil and place in oven. Cook for 14mins and then turn over and cook for another 5-10 so both sides are golden brown. Remove from oven and they’re ready to serve!
Serve with salad, a grain, you can even make your own naan/pittas to enjoy with them!
Zero Waste Tips
Buy your chickpeas, spices and oil loose from your local refill shop to avoid single use packaging.
Look to grow your own parsley! Easy to grow on a windowsill.
Make your own hummus and pittas to avoid single use packaged options.
Depending on the quality of your baking tray use oil to stop falafels from sticking or parchment paper which can be reused or composted after use or a reusable baking liner.