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.
From 'The Detox Kitchen Bible' by Lily Simpson and Rob Hobson
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.