My take on a traditional Middle Eastern favourite. Slightly spicy and packed with rich flavours, this falafel is low in fat and high in nutrition.
- 1 tin organic chickpeas, drained
- 1 tin organic mixed pulses, drained
- 2g chopped coriander
- 1 lemon zest
- 2 tbsp lemon juice
- 1 tbsp harissa paste
- 1 tsp raz el hanout spice
- 1 tbsp plain flour (heaped)
- 1 dash pepper
- 1 dash salt
- Drizzle rapeseed oil
Place the ingredients in the order listed above into your blender and pulse until the mixture combines.
Form into evenly shaped patties, and allow to chill – this will firm them up and help when cooking.
Once chilled pre-heat a non-stick frying pan, and fry until golden on each side.
Once all the patties are fried, transfer them onto a baking tray, and bake in the oven for 10 minutes at 180C.
You can then serve your delicious falafel with wraps, salad and hummus for a genuine Middle Eastern banquet.