Chickpea and Coriander Falafel (Ve)

It’s thought that falafel originated in Egypt as Coptic Christians looked for a hearty replacement for meat. To this day it's loved by many all over the world!

Eat as a wonderful snack, a tasty lunch or as part of a dinner. We particularly love falafel in a warm wrap or wholemeal pitta bread alongside hummus.

If you like this recipe we think you'll also enjoy Baked Feta Spinach Pasta (Ve)

INGREDIENTS

400g can chickpeas, rinsed and drained

1 tbs tahini

2 tbs lemon zest

50g self-rising flour

Small bunch coriander

Salt and pepper

50g sesame seeds

Sunflower oil for deep frying

Vegan Mayo to serve - we recommend Lucy's Dressings

METHOD

Place the chickpeas, tahini, lemon zest, flour and coriander in a food processor and season with salt and pepper. Process until just combined so the mixture still has some texture.
Roll tablespoons of the mixture into balls, flatten slightly and roll in the sesame seeds.
Half Fill a medium pan with foil and place over a medium heat until temperature reaches 160c. Cook the falafel in batches, for 2 - 3 minutes or until golden and crunchy.
Drain on kitchen paper and sprinkle with a little salt.
Serve immediately with the mayo.

Enjoy!

Recipe by the wonderful Lucy's Dressings in partnership with DR.VEGAN

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