Falafel is a delicious vegan dish for both light and larger meals. I regularly add falafel balls to salads for lunch or in wraps for a heartier meal. This recipe took a lot of experimenting, especially with consistency, but I’m finally there and I hope this works well for you too!
1 tin of white chickpeas (approx drained 240g)
1 handful of kale
1 medium size sweet potato
1 tbsp cumin
1 tbsp himalayan salt
1 tbsp chilli flakes
2 tbsp tahini
2 tbsp oil
Prep time 15-20 mins
Total time 2 hours (includes time to leave falafel mix in fridge to firm)
- Peel, wash and cut the sweet potato into chunks. Boil until soft.
- Add the washed and drained chickpeas to a food processor with the kale, boiled sweet potato, coriander, spices and tahini.
- Blend until crumbly. It shouldn’t be liquid like. You should be able to make small balls with the mix without it sticking too much to your fingers. Add tahini if the consistency seems too crumbly.
- Leave the dough in the fridge for 1-2 hours to firm so it’s easier to form the balls shapes.
- Make small balls and roll them in the sesame seeds.
- Heat the oil in a pan and cook the falafel on a low heat for around 5 minutes until brown. Turn them over so all sides cook well. (or go straight to baking if you want to avoid frying)
- I usually bake the falafel in the oven after cooking on the hob for a little while until they are golden brown and crispy.
Serve with salad, in a wrap or on its own with a tasty dip. Check out my recipe for a summer beetroot dip here.
These are the ingredients I like to use for falafel wraps but there is so much you can experiment with!
- Beetroot dip or thinly sliced beetroot
- Salad – kale or spinach, cucumber, peppers, carrots
- Crispy fried onions
- Garlic Toum