I seem to be on some kind of chickpea phase because I keep posting chickpea based recipes! But they’re just so versatile!!! Can’t get enough 😄 ⠀

Rather than buying a box of 6 for around £2 I’ve been making about 20 for the same price. They keep in the fridge for 7 days or you can store in the freezer for a month. ⠀

These are baked in the oven rather than fried and you can choose to dabble a little olive oil on top but I usually don’t - purely down to laziness because it’s an extra step! ⠀

Falafels are great in pita/wraps, salads, on their own as a snack, you can also make them into burgers or use as filling for stuffed peppers. One recipe, multiple uses! ⠀

Chickpeas are a great source of plant protein, starchy carbohydrate and fibre. Protein and fibre synergistically slow down digestion, promoting fullness and regulate blood sugar. ⠀


⭐️ 2 cans chickpeas, 480g⠀

⭐️ Juice of 1 large lemon, 60 ml⠀

⭐️ 3 cloves of garlic⠀

⭐️ 20g fresh parsley ⠀

⭐️ 5g fresh coriander ⠀

⭐️ 1/2 red onion, 55g⠀

⭐️ 2 tbsp tahini, 32g⠀

⭐️ 1 tbsp toasted sesame oil, 15ml⠀

⭐️ 1 1/2 tsp ground cumin⠀

⭐️ 1 1/2 tsp ground coriander⠀

⭐️ 1/4 cayenne pepper⠀

⭐️ 1/2 tsp salt⠀

⭐️ 3 tbsp plain flour ⠀

⭐️ 1/2 tsp baking soda⠀

👩🏻‍🍳 PREPARATION 👩🏻‍🍳 ⠀

1. Blend chickpeas, parsley, coriander , lemon juice, and garlic to a paste ⠀

2. Place in bowl, add tahini, sesame oil, spices and salt. Combine. ⠀

3. Add flour and baking soda. Combine.⠀

4. Shape into round balls in the palm of your hand, approx 20 balls.⠀

5. Bake in oven at 200C for 15 mins, turn over and bake for another 8 mins or until golden and crisp. ⠀

Give them a try I swear they’re better than shop bought! 🤤

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