Crunchy Falafel

 

 

Hi there! How are you? I don’t know about you, but I’m trying to figure out how it is already August!? Not only does that mean that Winter’s days are numbered, it also means that my exciting projects (!) that are getting realer and quite literally, bigger every day only have a few months left to come to fruition. Anyways, before I leave you to get on with your day, as always, on a ‘note gourmande’, I am sharing another favourite recipe of mine: Crunchy Falafel. Just like before, I love reading your messages and feedback, so let me know if you like this new recipe by hitting reply (or shoot a DM) after trying it out.  

Ingredients

3 garlic cloves
3-4 spring onions
1 small chilli
3 cooked beets
2 tsp cumin powder
1 tsp ginger powder
Juice of 1 lemon
Salt and pepper
2 cans chickpeas, rinsed and drained
1/2 cup oat flour
1/2 cup nutritional yeast
1 heaped tbsp almond butter
1-2 handful of mix seeds
A good handful of parsley
1-2 tbsp olive oil

 

Method

 

1. Preheat oven to 180oC. Line an oven pan with parchment paper. Set aside.
2. Place garlic, spring onions,chili, beetroots, spices,lemon, salt and pepper into a food processor, pulse to chop into small bites. Place the mix into a mixing bowl.
3. Add the rest of the ingredients into the blender, pulse until you get a coarse texture. Stir the two mixtures with your hands, until well combined.
4. Using your hands, shape into patties and place onto the baking tray.
5. Bake for 20-25 minutes.
6. Serve with wedges of lemon and a salad or on slider buns for a super yum vegan burger. Pretty special stuff!

Crunchy Falafel

 

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