A delicious recipe by Vicky Foord. 
serves 4 I prep time = 10 minutes I cooking =  20 minutes  

Ingredients:  

  • 1 ½ cups dried chickpeas (soaked for at least 12 hrs before using)  
  • ½ teaspoon baking soda 
  • 1 cup fresh parsley leaves, stems removed (anti-inflammatory ingredient) 
  • ¾ cup fresh coriander leaves, steams removed 
  • 1 small onion, roughly chopped 
  • 4 garlic cloves, peeled (anti-inflammatory ingredient) 
  • 1 tablespoon ground cumin 
  • 2 teaspoons ground turmeric (anti-inflammatory ingredient) 
  • 1 teaspoon baking powder 
  • salt and black pepper 
  • Extra Virgin Olive Oil, for brushing  

Method:  

  1. Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 5cm. Soak overnight for 12 hours (or longer if the chickpeas are still too hard). When ready, drain the chickpeas.  

  2. Place the chickpeas, parsley, coriander, onion, garlic, cumin, turmeric, baking powder, salt and pepper in a food processor. Process until the mixture resembles the texture of coarse sand.   

  3. Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour.  

  4. Preheat oven to 200°C (180°C fan-forced). Line 2 baking trays with non-stick baking paper. 

  5. Use your hands or an ice-cream scoop to form the falafel into small patties. Place them on the trays and brush generously with oil. Bake for 20 - 25 minutes or until golden and crisp. Serve with salad and tahini dressing.  

 

 

Nutritional Information  

per serve  

Energy  

646 kJ  

(154 cal)  

Total Fat  

2g  

Saturated Fat  

0g 

Carbohydrate  

27g 

Sugar  

4g 

Fibre  

11g 

Sodium  

99mg 

Protein  

10g  

 

 

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