I got the falafel craving today and decided to test out a new recipe. I usually lightly fry my falafel, but I decided to bake them this time round and add some kale to give them a healthy boost (not that they need one anyway, but kale ). These pair beautifully with my beet humous, tortillas and a fresh salad. Or just dipped into the beet humous if you’re feeling a sudden falafel urge come on.
Recipe (makes about 16 falafel)
- 2 tins chickpeas
- 1 large handful kale (stalks an all, roughly chopped)
- 1 large handful of fresh coriander (as above)
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp harissa paste (optional)
- 1 small onion, diced
- 1 red chili
- 2 cloves garlic
- 2 tbsp spelt or gluten free flour
- Juice of half lemon
- 2 tbsp olive oil
- Preheat your oven to 200 degrees. Grease a muffin or cupcake tin with the olive oil.
- Rinse your chickpeas and spin dry in a salad spinner or pat dry with a clean towel.
- Add everything but the olive oil to a food processor, or to a bowl if you’re using an immersion blender. Pulse until sticky and mixed, but with some chickpeas still remaining.
- Shape into little balls and place into your greased muffin tin. Bake for 20-30 minutes until golden brown at the edges.
- Serve with tortilla, salad and beet humous.
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