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.
1 x 400g tin chickpeas, drained and rinsed
20g Lucy Bee coconut oil, plus extra for frying
2 garlic cloves, crushed
1 tbsp ground cumin
½ tsp ground coriander
Pinch of dried chilli flakes
Grated zest of ½ lime
½ tsp bicarbonate of soda
2 spring onions, finely chopped
5 tbsp fresh coriander leaves, chopped
Himalayan salt and ground black pepper
SERVES 4
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.
Using dessert spoonfuls of mixture, form into flat, round cakes. Place on a baking tray and refrigerate for 30 minutes.
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.
Serve with Gluten-free Flatbreads, Sun-dried Tomato Hummus and Tabbouleh with Tahini Dressing.