Now these aren’t that much like your traditional eastern European falafel to me, but who cares – let’s call them ‘falafal’ and eat them anyway because they taste great!!
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| Prep Time | 45 minutes |
| Cook Time | 45 minutes |
| Servings |
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Ingredients
- handful of fresh coriander finely chopped
- 2 cloves of garlic peeled and crushed
- juice of 2 lemons
- 2 tbsp olive oil
- 2 tbsp date syrup or honey
- 2 tbsp apple puree
- 1 tbsp ground cumin
- 1 tbsp ground turmeric
- 1 tbsp tahini
- 800 g tinned chickpeas rinsed and drained
- 1/2 mug pine nuts 65g
- Sprinkling of brown rice or chickpea four
- salt and pepper
Ingredients
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Instructions
- Preheat the oven to 200oC
- Add all the ingredients, except the chickpeas, pine nuts and flour to a food processer and blend until well mixed but the texture is still slightly chunky.
- Add the chickpeas and pine nuts and blend for another 20 seconds or so until they are a little broken up.
- Roll the mixture into about 12 balls and place them in the fridge for 30 minutes.
- Once set, remove from the fridge and roll them in a little flour and bake for 45 minutes until nice and crispy.
- Can be served hot or cold.
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