Who doesn’t love falafel? This street-food favourite is portable, super-tasty and works for a lunch, picnic or light supper. Plus it’s good for you too, packed with all that lovely chickpea protein.
However, if you think falafel is something you only buy on the hoof from a stall or eat at a café, you’re wrong – you can make your own. To celebrate International Year of the Pulses, we bring you this simple falafel recipe, devised by London’s Gate restaurant, which comes with a spicy ‘schoog’ chilli sauce and tabbouleh. Enjoy with warmed pitta as well, if you like.
READ MORE: Why 2016 is year of the pulses
Falafel with sprouted lentil tabbouleh
Serves 6 people as a side or a starter
For the tabbouleh:
80g fresh flat parsley
80g fresh mint
50g fresh dill
150g sprouted lentils
Seeds of 1 medium-sized pomegranate
Juice of 1 lemon
Salt to taste
Chop the parsley, mint and dill and mix with the sprouted lentils, pomegranate seeds and lemon juice. Season to taste.
For the schoog:
150g roasted red peppers, peeled
40g roasted red chillies
Juice of 1 lemon
3g ground fenugreek
30g fresh coriander
Blend all the ingredients together using a hand blender.
For the falafel:
150g chickpeas, soaked overnight
300g fresh broad beans
100g chopped onion
20g garlic
1 green chilli (de-seeded)
100g fresh coriander with stalks
10g cumin
10g ground coriander
10g salt
Juice of 1 lemon
1 In a food processor, or with a hand blender and bowl, blend all of the ingredients together to form a smooth paste. Season to taste.
2 Shape into slightly flattened balls, using two tablespoons. Make sure the balls are equal size so their cooking time is the same.
3 Deep fry until golden. Serve the falafels hot with the tabbouleh and schoog on the side.
Trying out this recipe? Tweet us your foodie snaps @healthymag – we love to hear from you!