Falafels
Vegan falafels 🍆
1.800g of chickpea
4x chopped shallots
4tbsp Agave syrup
1x head of garlic
250g of fresh coriander
Zest of one lemon and juice
1x tablespoon of coriander
1x tablespoon of cumin
300g chickpea flour
Salt, to taste
250g of fresh coriander
Zest of one lemon and juice
1x tablespoon of coriander
1x tablespoon of cumin
300g chickpea flour
Salt, to taste
120g gram flour
Drain the chickpea, put on the tray and cook in the oven on the lowest heat for 20-30min. At this stage chickpea will lose all the juices. Take out of the oven and leave it to cool down.
Dice aubergine, onion and garlic and roast on the frying pan or in the oven using a flat tray, cook till golden brown approximately 10min. Set aside to cool down.
Mix rest of the ingredients with chickpea, onion, garlic and aubergine. Blend everything with hand blender or food processor. Set aside to cool down.
Form the mix into golf bowl patties flattening them out using your fingers. Fry on each side in hot oil for 2-3min at 180c or bake in the oven for 15min or until golden brown.
Drain the chickpea, put on the tray and cook in the oven on the lowest heat for 20-30min. At this stage chickpea will lose all the juices. Take out of the oven and leave it to cool down.
Dice aubergine, onion and garlic and roast on the frying pan or in the oven using a flat tray, cook till golden brown approximately 10min. Set aside to cool down.
Mix rest of the ingredients with chickpea, onion, garlic and aubergine. Blend everything with hand blender or food processor. Set aside to cool down.
Form the mix into golf bowl patties flattening them out using your fingers. Fry on each side in hot oil for 2-3min at 180c or bake in the oven for 15min or until golden brown.
Delicious served with on of my vegan salads of spinach, courgette, avocado, mint, vegan pecorino, roasted seeds and labneh.
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