Finishing off the last of my little run of veggie dishes with a bang!! These little babies are so delicious they were snaffled up in no time at all. Thankfully I’d put some aside to save for my lunch the following day as they went perfectly with my lunch time salad.
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| Prep Time | 15 minutes |
| Cook Time | 100 minutes |
| Servings |
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Ingredients
- 200 g dried chickpeas
- 2 raw beetroot peeled and finely diced
- 1 carrot finely diced
- 50 g cashew nuts
- 30 g home-shelled pistachio nuts
- 1 tsp olive oil or I use coconut oil
- 1/2 red onion finely diced
- 2 Garlic cloves finely chopped
- 1 egg lightly beaten with a fork
- grated zest of 1 lemon
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tbsp sesame seeds
- For the yoghurt dip:
- 3 tbsp plain soya yoghurt I use goats instead
- grated zest and juice of 1 lemon
- 1 tsp tahini
- 1 cucumber peeled, seeded and finely sliced
- pinch of ground cumin
- pinch of salt
Ingredients
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Instructions
- Soak the chickpeas in cold water overnight.
- In the morning, drain and rinse them and place them in a pan of cold water.
- Bring to the boil and simmer for about 50 minutes, until soft and then drain and pat dry with kitchen paper.
- Preheat the oven to 180oC and line a baking tray with greaseproof paper.
- Blitz the chickpeas, beetroot, carrot, cashew nuts and pistachios in a blender until finely chopped.
- Heat the oil and cook the onion and garlic in a small frying pan, then put them in a bowl along with the chickpea mixture and the rest of the ingredients (except the sesame seeds).
- Mix together then shape the mixture into small balls and roll them in the sesame seeds to coat.
- Place the balls on the baking tray and bake in the oven for 50 minutes.
- Make the dip by mixing together all of the ingredients.
- Serve the falafel with the dip, lettuce leaves and mint all wrapped together.
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