100gdried chickpeassoaked and rinsed as per instructions on packet
1 cupfresh basilchopped
1 cupfresh corianderchopped
1teaspoonfreshly ground black pepper
1teaspoonground cumin
6spring onionsfinely sliced
1/4cupground flax seed
1/4cupwhole flax seeds
6tablespoonsolive 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