Monday January 3, 2022
3 minutes to read
Recipe by Vegetables.co.nz, a not-for-profit organization
Ingredients
- 1 cup dry chickpeas
- 1 slice wholegrain bread
- 2 cloves garlic
- ½-¾ cup chopped fresh parsley
- ½ cup chopped fresh coriander
- ½ onion, peeled and diced
- pinch chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander seed
- 1 tsp ground paprika
- 1 tsp baking soda, sifted
- 2 Tbsp olive oil
Instructions
- Cover chickpeas in plenty of cold water and leave to soak overnight or for 6 hours. Drain thoroughly.
- In a food processor place chickpeas, bread, garlic, parsley, coriander, onion and spices. Blend well until a smooth paste is formed. At this point the mixture can be frozen for later use.
- Mix baking soda into the mixture just before cooking.
- Form mixture into walnut sized balls and flatten slightly.
- Heat oil in a large frying pan and cook falafel until browned on each side and cooked through.
Serve With
- Pita bread and sliced lettuce
- Hummus
- Tahini sauce
- Tabbouleh salad
Nutrition Information Panel
| Per Serving [4 Serves] | |
|---|---|
| Energy | 157Cal |
| Protein | 7.2g |
| Total fat | 5.1g |
| – saturated fat | 0.5g |
| Carbohydrates | 11.7g |
| – sugars | 7.8g |
| Fibre | 7.0g |
| Sodium | 254mg |
