Ingredients
- 100 g dried chickpeas soaked and rinsed as per instructions on packet
- 1 cup fresh basil chopped
- 1 cup fresh coriander chopped
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 6 spring onions finely sliced
- 1/4 cup ground flax seed
- 1/4 cup whole flax seeds
- 6 tablespoons olive oil
Instructions
Method
- Place all the ingredients and 4 tablespoons of the olive oil in a blender (or a bowl if you are using a hand blender) and blend until mixed thoroughly and beginning to clump, but still with some texture
- Heat the remaining olive oil in a large frying pan over a medium heat
- Form the falafel mix into balls (approximately 3cms) with your hands, or two spoons, and lower carefully into the hot oil, patting down gently
- Cook both sides until golden brown and a bit crispy
- Serve on a bed of salad, with humous or go the whole way and pack a gluten free pitta
Top tips
- You can use a deep fat fryer or air fryer to cook these falafels
- If the mixture does not clump in the blender add a bit more ground flax seed or liquid (oil or water) – different chickpeas behave differently!
- Only cook what you are going to eat, they are best freshly fried. Store any left over mixture in the fridge or freezer
- Have fun experimenting with different flavours for the falafels… rose petals and a dash of cardamon (amazing), fresh parsley, dill or mint… the opportunities are endless
