These tasty Plant Based Falafel are super easy to make and are delicious served inside pitta bread. I’ve served them here with some houmous, black olives, grated carrot, yellow pepper, pomegranate seeds and I’ve sliced the pitta bread, so it’s more like a meze.
Plant-Based Falafel
Equipment
- Food processor
- Mixing bowl
- Baking tray
- Greaseproof paper
Ingredients
- 400 g can chickpeas drained and rinsed
- 1/2 medium onion finely chopped
- 1 garlic clove crushed, then finely chopped
- 1 tablespoon flat leaf parsley can be frozen if you don't have fresh to hand (finely chopped)
- 2 tablespoons coriander can be frozen if you don't have fresh to hand (finely chopped)
- 1/2 teaspoon cayenne pepper Reduce to 1/4 teaspoon, if you don't like food that's spicy hot.
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/2 teaspoon ground cardamom If you're not keen on the flavour of cardamom, you can leave this out or reduce it to a quarter of teaspoon.
Instructions
- Put all the ingredients into a food processor or blender and mix together. Try pulsing for 30-40 seconds until all the ingredients are finely chopped.
- Put all the ingredients into a bowl, cover and put it into the fridge for one hour.
- Put flour on your hands (any will do), and form small balls with the mixture, you should get about eight.
- Place each ball on a baking tray lined with greaseproof paper and put into the oven at 180 degrees Celsius for 20 minutes turning half way through. If they're not looking as though they're cooked, keep in for another 10 minutes, turning half way through.
- Serve with pitta bread, olives, houmous and carrot.
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