Quick Spiced Chickpea Falafels

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Quick Spiced Chickpea Falafels

SERVES 2

5 MINS PREP

COOKS IN 15 MINS

Try these falafels for an easy family meal. They are a delicious, protein packed twist on the popular falafels without the deep-frying. Serve as you like!

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Tailored to Taste

As my family is vegetarian, falafels are a delicious way of incorporating some vegetarian protein into their meals. The downside is the deep frying that goes with it. This recipe makes life really easy, the texture is a little different but they make really tasty chickpea morsels that work well with the tahini and other typical accompaniments in a pitta sandwich for my kids - and in lettuce wraps for me!

Ingrédients

1 pack of The Spice Tailor Punjabi Chickpea Masala (chickpeas included)
50g panko breadcrumbs
15g coriander, finely chopped
20g flat parsley, finely chopped
2-3 tbs. vegetable oil for cooking
2 tbs Tahini
1 tbs flour
1 egg, whisked - or aquafava (to keep it vegan)
1 tbs lemon juice or to taste

Garnishes: Pickles, tomatoes, flat breads or pitta

Méthode

Heat the chickpeas and the sauce from the two pouches in a non-stick frying pan and reduce to a dry texture. Save the spices for a different cook or add them in for more flavour (but remove them before the next stages). Leave to cool.
Mix the tahini with the lemon juice, 3 tbs boiled water and a little of the parsley. Season to taste.
Once cool, mash the chickpeas mixture, add half the breadcrumbs and the chopped herbs. Mix well, form into balls and flatten slightly, resembling falafels.
Dip into the flour, then straight into the egg or aquafava and roll in the extra panko breadcrumbs.
Heat the oil in a frying pan and fry the falafels until golden brown. Turning halfway.
Serve with the tahini sauce and garnishes if you like.

Tailored to Taste

Ingrédients

1 pack of The Spice Tailor Punjabi Chickpea Masala (chickpeas included)
50g panko breadcrumbs
15g coriander, finely chopped
20g flat parsley, finely chopped
2-3 tbs. vegetable oil for cooking
2 tbs Tahini
1 tbs flour
1 egg, whisked - or aquafava (to keep it vegan)
1 tbs lemon juice or to taste

Garnishes: Pickles, tomatoes, flat breads or pitta

Méthode

Heat the chickpeas and the sauce from the two pouches in a non-stick frying pan and reduce to a dry texture. Save the spices for a different cook or add them in for more flavour (but remove them before the next stages). Leave to cool.
Mix the tahini with the lemon juice, 3 tbs boiled water and a little of the parsley. Season to taste.
Once cool, mash the chickpeas mixture, add half the breadcrumbs and the chopped herbs. Mix well, form into balls and flatten slightly, resembling falafels.
Dip into the flour, then straight into the egg or aquafava and roll in the extra panko breadcrumbs.
Heat the oil in a frying pan and fry the falafels until golden brown. Turning halfway.
Serve with the tahini sauce and garnishes if you like.

Gardez cette recette

ENVOYEZ-MOI PAR E-MAIL UNE COPIE IMPRIMÉE

Fabriqué avec notre délicieux

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