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)
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
- 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.
Recipe by the wonderful Lucy's Dressings in partnership with DR.VEGAN
View our range of Vegan Vitamins & Supplements.
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