I often make a batch of these delicious falafels most weeks and once cooked put them in the fridge ready for a quick lunch on the run. They’re perfect with sweet potato wedges and salad or for a super quick lunch I’ll just add them to a gluten free pitta or wrap. I love to make my own wraps but haven’t mastered gluten free pittas. If you have a favourite pitta bread recipe do share it.
- 1/2 table spoon chia seeds mixed with 2 tablespoon water. Set aside while you get all the other ingredients together
- 1 small onion/scallion finely chopped
- 1 400g tin chickpeas, rinsed and drained
- 2 garlic cloves, crushed
- 2 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- 1/2 tsp sea salt flakes
- 30g fresh herbs chopped – I like to use parsley, coriander, oregano, chives etc but use what you have
- freshly ground black pepper
- 200ml plain vegan yogurt
- 140g cucumber grated
- 1 small garlic clove, crushed
- 2 tbsp finely chopped mint leaves
- Pinch sea salt
- Preheat the oven to 180 Fan and line a baking tray with baking parchment.
- Put all Falafel ingredients in a food processor. Pulse until the mixture is fairly smooth, stopping every so often to scrape down the sides with a spatula. You want to retain some texture but the paste should be able to hold together.
- Divide the mixture into 9 equal patties and shape as you want them. Place on the prepared baking tray. Cook for 20–25 minutes, or until golden-brown. You may want to turn them over half way through.
For the Tzatziki
Put the yoghurt into a small bowl. Squeeze the grated cucumber to remove excess liquid, then add to the yoghurt with the garlic, mint and salt. Mix well.
Once the falafel is cooked serve with the tzatziki.