These delicious Middle Eastern balls of chickpeas, herbs and spices are vegan friendly and oozing with flavour. They can be teamed with salads, wraps, pittas or even Oliver McCabe's specialty - Eggcado (Eggs and Avocado mix) - for a wholesome, mouth-watering lunch. Here's how to make a batch of your own healthy falafels.
Tip: You should always rinse chickpeas to eliminate any residue from the can or jar.
1
To make the falafel, rinse the chickpeas and drain them well. Combine all the ingredients except the flour and oil in a food processor and mix until you have dough.
2
Use a spatula to scrape it into a large bowl, then add the flour and stir until thoroughly combined. Roll between the palms of your clean hands into small balls.
3
Heat some rapeseed oil in a heavy wok or frying pan over a medium heat. Fry the falafel in batches for 15 minutes, turning often while they’re frying so that all the sides are golden. Add a little more oil if needed.
4
Place the cooked falafel on a plate lined with kitchen paper to soak up any excess oil.
5
Freeze batches once cooled into Tupperware containers.
