By: Lisa Guy Chickpeas, the main ingredient in falafels, are an excellent source of plant-based protein and dietary fibre. Servings 15 Prep time Cook time Recipe 1 cup dried chickpeas 3⁄4 tsp baking soda 1⁄4 tsp baking soda 1 small onion, diced 3⁄4 cup fresh coriander 1/3 cup fresh mint 3⁄4 cup fresh parsley Pinch chilli flakes 1 tsp cumin 1⁄2 tsp sea salt 1⁄4 tsp black pepper 2 cloves garlic, minced 1⁄4 cup chickpea flour 1 tbsp lemon juice Extra-virgin olive oil In a large bowl, place dried chickpeas with 3⁄4 tsp baking soda and cover with water. Cover the bowl and allow it to soak overnight.
The next day, drain and rinse your chickpeas and put them in your food processor. Add 1⁄4 tsp of baking soda, onion, coriander, mint, parsley, chilli flakes, cumin, sea salt, pepper, garlic, chickpea flour and lemon juice, and pulse until you have a fine texture. Transfer the mixture to a bowl and make small balls, around 3 tbsp, then place them on a plate.
Cover and put in the fridge for an hour or overnight. Heat a few tbsp of olive oil in a frying pan over medium heat and cook falafels each side for 3 mins until golden brown. Transfer them to a plate lined with paper towel.
Falafels are delicious served with hummus, warm pita bread and green tahini sauce. Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe !.
