Herby Falafels
For all chickpea lovers out there, this is one of the most popular and tasty dishes you can create and enjoy as a main meal (with loads of veggies and a delicious mint and yoghurt dressing stuffed into a warm pitta) or equally as nice on their own as a healthy & nutritious snack.
Makes 10-12 (depending on size)
Ingredients
•1 can chickpeas (drained, keep the liquid to one side)
•2 tbsp chopped parsley
•2 tbsp chopped coriander
•1/2 tsp cumin powder
•1/4 tsp turmeric powder
•Juice from 1/2 lemon
•1 tsp truffle oil
•2 tbsp of gluten free flour or chickpea flour (you may need more depending on the wetness of the mixture so keep to hand)
•Pinch of salt & pepper
•Oil for frying
Method
Put all the ingredients into a food processor and mix until smooth. If the mixture is a little dry, add some of the chickpea liquid, teaspoon by teaspoon as you DO NOT want the mixture to be wet otherwise it will fall apart when frying
Empty mix into a bowl and refrigerate for 10 minutes (to help firm up the mixture)
Heat up the oil in a saucepan
Meanwhile, roll the mixture into 14 balls and leave on a plate until the oil is hot enough to fry
Fry the falafels until golden brown and put on a plate covered with paper kitchen towel to absorb any excel oil
Enjoy with a mixed salad or in a toasted pitta bread/wrap filled with salad, slices of vine tomato, vegan mayo or yoghurt.