If you're looking to spice up your lunch, you can't beat a falafel. 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.
Healthy Falafel Recipe
- 400g of Biona chickpeas
- 50g red onion, finely chopped
- 25g fresh flat-leaf parsley
- 20g fresh coriander
- 50ml water
- 1 tbsp freshly squeezed lemon juice
- 2 tsp ground cumin
- 1 tsp True Natural Goodness organic ground turmeric
- 1 tsp Himalayan fine rock salt
- 100g Doves Farm wholemeal spelt flour
- Rapeseed oil (for frying)
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.
Tip: You should always rinse chickpeas to eliminate any residue from the can or jar.