Falafels are a great source of protein for veggie/vegans and can be versatile in terms of adding many different types of herbs and spices to change its flavour, taste and texture. Here I have chosen a recipe for a herby falafel, packing in a fresh flavour with each bite.
Makes approx. 14 depending on size (golf ball size recommended for ease of cooking and eating)
1 can chickpeas (drained, keep the liquid to one side)
2 tbsp chopped parsley
2 tbsp chopped coriander
1/2 tsp cumin
1/4 tsp turmeric
Juice from 1/2 lemon
2 tbsp of gluten free flour
Pinch of salt & pepper
1 litre of sunflower oil for frying
Optional: half medium onion and 1 clove garlic
- Put all the ingredients into a food blender and mix until smooth. If the mixture is a little dry, add some of the chickpea liquid, little by little. Empty mix into a bowl and refrigerate for 10 minutes (to help firm up the mixture).
- Heat up the oil in a saucepan.
- After 10 minutes, roll the mixture into 14 balls and leave on a plate until the oil is hot enough to fry.
- Fry the falafels until golden brown and put on a plate covered with paper kitchen towel to absorb any excel oil.
- Enjoy with a mixed salad or in a toasted pitta bread/wrap filled with salad, vegan mayo and topped with 3/4 falafels.