Falafel (Vegan)

This recipe has a slightly higher energy density than most of our recipes, however, it has been included as it is a fibre powerhouse (11.2g/100g & 5.9g/100kcal according to our calculations). These falafel do, though, have fewer calories and a higher protein content than those you are likely to find in a supermarket. Tasty and easy to make, they make a great snack or add two of them to a wholemeal pitta bread, garnish with some lettuce, slices of tomato and red onion with a splash of your favourite hot sauce to make a very high-fibre lunch or dinner. We blend some Greek yoghurt with a splash of lemon juice and a squirt of sriracha to use as a dip to go with these falafel. Nutritional information is for three 50 gram falafel discs.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put the chickpeas in a bowlful of water and allow them to soak overnight. Chop the shallots, garlic, parsley and coriander and place these into a food mixer, along with the drained chickpeas, 75ml of water, cumin, baking powder, flour and salt. Blitz until this mixture is relatively smooth. Taste and add more seasoning if required. Create 12 equally sized falafel discs from this mixture and place them in a refrigerator for 30 minutes. Heat one tablespoon of olive oil in a frying pan then add six of the falafel discs. Once they have browned on one side, flip them over to brown the other. Remove them from the pan then repeat this with another tablespoon of oil and the remaining six falafel. Put all the falafel on a baking tray and place it in an oven preheated to 180C for 15 minutes turning them over at the halfway point. Remove them from the oven and let them cool before serving.