top of page

Cumin-scented falafels

<< Back to Starters

Method

 

1) Place the onion, carrot, chickpeas, garlic, ginger, cumin, chilli powder and the ground and fresh coriander in a food processor. Pulse and process for 1-2 minutes until blended but still fairly chunky in texture.

 

2) Transfer the mixture into a mixing bowl. Lightly beat the egg and add to the mixture. Season with salt and, using your fingers, mix thoroughly to combine. Cover and chill in the fridge for 6-8 hours to firm up and allow the flavours to develop. 

 

3) Preheat the oven to 200°C/180°C Fan/Gas 6. Line a large baking sheet with baking parchment and spray lightly with low calorie cooking spray. Shape the chickpea mixture into 24 bite-sized balls and place on the prepared baking sheet. Spray lightly with low calorie cooking spray and cook in the oven for 15-20 minutes until lightly golden and firm. Serve warm, sprinkled with paprika and the yogurt alongside to dip into.

Ingredients

 

1 onion, peeled and finely chopped

1 carrot, peeled and coarsely grated

2x 400g cans chickpeas, drained and rinsed

2 garlic cloves, peeled and finely chopped

2cm piece root ginger, peeled and finely grated

2 tsp ground cumin

1 tsp chilli powder

1 tsp ground coriander

3 tbsp very finely chopped fresh coriander

1 small egg

Salt

Low calorie cooking spray

Paprika and fat-free natural yogurt, to serve

 

  • Serves: 4

  • Cook time: Ready in 40 minutes, plus chilling

  • Total time: 30-60 Minutes

  • Syns per serving: Extra Easy: FREE   Green: FREE

bottom of page