Ingredients
FALAFEL
- chickpeas 1 tin, drained and dried on kitchen paper
- carrots 100g, peeled and grated, excess moisture squeezed out
- garlic 1/2 clove, crushed
- ground cumin 1/2 tsp
- ground coriander 1/2 tsp
- coriander 1, handful, chopped
- cornflour 1 tbsp
- sesame seeds to coat
- oil for frying
TO SERVE
- finely shredded lettuce
- finely shredded red cabbage tossed in lemon juice
- whole pickled chillies
- tomato wedges
- hummus
- lemon wedges
- hot sauce
- Middle Eastern flatbreads
Method
-
Step 1
Tip the first 7 ingredients into a food processor with 1 tsp of sea salt. Whizz to a rough paste then scoop into a bowl.
-
Step 2
Form large tablespoons of the mix into flattish balls. Put on a lined baking sheet and chill for 30 minutes. Sprinkle with a few sesame seeds and pat into the surface to stick.
-
Step 3
Heat a non-stick frying pan with a little oil. Fry the falafels until crisp and golden on both sides. Serve with the accompaniments.
Nutritional Information
- Kcals 345
- Fat 18.5g
- Saturates 1.9g
- Carbs 28.9g
- Sugars 4g
- Fibre 9.5g
- Protein 10.8g
- Salt 2.5g