One of the easiest savoury little snacks or salad toppers, or you could roll them up in a flatbread with a generous dollop of tahini or hummus. Whichever way you choose to eat them, these are little nuggets of deliciousness.
I’m obsessed with chickpeas at the moment, actually beans and lentils in general…expect a bean burger coming your way soon! I’m just delighted to have them back in my life again! And until the novelty wears off I will most definitely be incorporating them into all the things.
You can bake these falafel in the oven, but if you have an air fryer its a handy way to speed up the process and ensure they get that little bit of a crispy crust going without the addition of an external crumb..but I think I will have to try that next time!
Recipe created for Linwoods Health Foods, but this is not a sponsored post.
Seedy Coriander One Bowl FalafelPrint Recipe
- 1 can of chickpeas, drained and rinsed well
- 2 tbsp tahini
- 2 tbsp Flaxseed, Pumpkin and Sunflower Seeds
- 1 handful fresh coriander
- 2 tsp lemon juice
- ¼ tps cumin
- ¼ tsp coriander
- ¼ tsp salt
- Olive oil for cooking
Place chickpeas into a large bowl with tahini, coriander, lemon juice, cumin, coriander and salt.
Blend the mixture to rough puree using a hand/stick blender.
Add in flaxseed and mix well to combine. Set to one side for five minutes.
Roll the mixture into 8 balls.
You can cook these in a preheated oven for 15 -20 minutes @180C (350F) or you can cook them for 10 - 12 minutes in an air fryer.
With either option spray liberally with spray olive oil or drizzle with olive oil and toss to coat!
Serve on a bed of mixed greens with veggies of choice and a generous drizzle of tahini.