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Oct 23

Chickpea and Broad Bean Falafels (vegetarian)

CategoryDifficultyBeginner

This delicious recipe was created by Helen from @thegreekvegetarian

Yields15 falafels (approx.)
Prep Time15 minsCook Time30 minsTotal Time45 mins
 1 can chickpeas (washed and drained)
 150g fresh broad beans (double podded)
 1/3 cup plain flour
 1 bunch continental parsley
 1 small onion
 2 cloves garlic
 1 tsp baking powder
 1 tsp G-Fresh Cumin
 1 tsp G-Fresh Ground Coriander
 1 tsp G-Fresh Allspice
 1/2 tsp G-Fresh Chilli Powder
 Vegetable/Canola oil for frying
 G-Fresh Atlantic Sea Salt
 G-Fresh Black Pepper
1

In a food processor slowly pulse the onion, garlic and parsley until semi-fine.

2

Add chickpeas and broad beans to the food processor and pulse slowly ensuring not to over-process. The mixture should resemble a coarse pesto consistency. Processing tip: occasionally scrape the inside of the food processor down with a spatula every few pulses.

3

Transfer the mixture into a large bowl, then sift in the flour and baking powder. Add the spices to the mixture and season well with salt and pepper. Mix well with your hands and season to taste.

4

Meanwhile, heat approximately one (1) inch of oil in a skillet pan and bring to approximately 170°C. *If you don’t have a thermometer, simply test a falafel to make sure it cooks through well. The key is not allowing the falafel to become oil logged, while still cooking the inside well.

5

With wet hands, roll the falafel mixture into balls, then fry in batches (in heated oil). Cook for approximately two (2) minutes on each side, moving the balls around every minute or so to retain shape. Preparation tip: Have some paper towel in a large bowl ready to absorb the excess oil once the falafels are cooked through. Drain well on the paper towel.

Enjoy!

Ingredients

 1 can chickpeas (washed and drained)
 150g fresh broad beans (double podded)
 1/3 cup plain flour
 1 bunch continental parsley
 1 small onion
 2 cloves garlic
 1 tsp baking powder
 1 tsp G-Fresh Cumin
 1 tsp G-Fresh Ground Coriander
 1 tsp G-Fresh Allspice
 1/2 tsp G-Fresh Chilli Powder
 Vegetable/Canola oil for frying
 G-Fresh Atlantic Sea Salt
 G-Fresh Black Pepper

Directions

1

In a food processor slowly pulse the onion, garlic and parsley until semi-fine.

2

Add chickpeas and broad beans to the food processor and pulse slowly ensuring not to over-process. The mixture should resemble a coarse pesto consistency. Processing tip: occasionally scrape the inside of the food processor down with a spatula every few pulses.

3

Transfer the mixture into a large bowl, then sift in the flour and baking powder. Add the spices to the mixture and season well with salt and pepper. Mix well with your hands and season to taste.

4

Meanwhile, heat approximately one (1) inch of oil in a skillet pan and bring to approximately 170°C. *If you don’t have a thermometer, simply test a falafel to make sure it cooks through well. The key is not allowing the falafel to become oil logged, while still cooking the inside well.

5

With wet hands, roll the falafel mixture into balls, then fry in batches (in heated oil). Cook for approximately two (2) minutes on each side, moving the balls around every minute or so to retain shape. Preparation tip: Have some paper towel in a large bowl ready to absorb the excess oil once the falafels are cooked through. Drain well on the paper towel.

Chickpea and Broad Bean Falafels (vegetarian)

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