Falafel bites

Falafel bites

By
From
Coconut Oil: Nature’s Perfect Ingredient
Serves
4

When I was little, I used to eat these moreish bites with Indian take-aways or homemade curries, in place of onion bhajis. Now, I like to add them to gluten-free wraps for a nutritious and filling lunch, or I’ll just grab them and eat them on-the-go.

Ingredients

Quantity Ingredient
1 x 400g tin chickpeas, drained and rinsed
20g lucy bee coconut oil, plus extra for frying
2 garlic cloves, crushed
1 tablespoon ground cumin
1/2 teaspoon ground coriander
pinch dried chilli flakes
1/2 lime, grated zest
1/2 teaspoon bicarbonate of soda
2 spring onions, finely chopped
5 tablespoons fresh coriander leaves, chopped
himalayan salt
ground black pepper

Method

  1. Blitz together all the ingredients in a food processor, then tip the mixture into a bowl and place in the fridge to firm up, about 30 minutes.
  2. Using dessert spoonfuls of mixture, form into flat, round cakes. Place on a baking tray and refrigerate for 30 minutes.
  3. Heat 3–4 tbsp coconut oil in a large, non-stick frying pan and cook the falafels for about 5 minutes, turning occasionally, until crisp and brown. Lift out with a slotted spoon and drain on kitchen paper.
  4. Serve with Gluten-free Flatbreads, Sun-dried Tomato Hummus and Tabbouleh with Tahini Dressing.
Tags:
coconut oil
healthy
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