Vegan Falafels

This vegan falafel recipe will have your taste buds going crazy with a burst of wonderful and wholesome flavours! Best served in pita breads with a drizzle of tahini dressing.

45 mins

4 people

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INGREDIENTS

1 tin of Mr Organic Chick Peas

1/2 White Onion

4 Cloves Garlic (crushed)

1/3 cup Coriander (finely chopped)

2 Tbsp Sesame Seeds

1/2 tsp Salt

1/2 tsp Black Pepper

1/4 tsp Dried Chili Flakes

1/4 tsp Coriander Powder

1 tsp Cumin

6-8 Tbsp All Purpose Flour

4 Tbsp of Mr Organic Extra Virgin Olive Oil

GARLIC TAHINI DRESSING:

1/4 cup Tahini

1/2 Lemon (Juiced)

2 Cloves Garlic (crushed)

1 tsp Maple Syrup

2 Tbsp Water

FOR SERVING:

Pita Breads

Salad

Pickles

Chopped Cilantro

METHOD

1. Drain the chickpeas and add into food processor along with a peeled and roughly chopped onion and the garlic. Blend until texture is grainy.

2. Next add finely chop the coriander to the food processor with the sesame seeds, salt, pepper, dried chili flakes, coriander powder, cumin and 2 tablespoons of olive oil. Blend until everything has been incorporated.

3. Then slowly add 6 tablespoons of flour to the mixture whilst processing. If the mixture is still very wet then keep adding flour tablespoon by tablespoon until its firm enough roll into a ball.

4. Take a small handful of the mixture and roll into roughly 5 x 5 cm balls. Place the balls onto a baking tray with baking paper.

5. Bake the falafels in the oven for 20mins at 180°C. If the falafels start to get too brown, turn the temperature down to 150°C.

6. In a separate bowl, add the ingredients for the garlic tahini sauce and mix thoroughly.

7. Serve with pita bread, salad, pickles and coriander.