Light Healthy Falafel

• dry chickpeas↗250g g

  or dry split broad beans

• baking soda↗½ tsp tsp
• garlic cloves↗3
• onion↗1

  coarsely chopped

• leek↗1

  coarsely chopped

• celery stalk↗1

  coarsely chopped

• small chili↗1

  coarsely chopped (seedless if you don't like heat)

• ground cumin↗1 tsp tsp
• cayenne pepper↗1 tsp tsp
• sumac↗1 tsp tsp
• coriandergood handful chopped

  good handful, chopped

• parsley↗good handful chopped

  good handful, chopped

• chickpea flour↗80g g
• vegetable oil↗100ml ml
• hummus↗

  served with tabbouleh, marinated red onion and radish

Step-by-step instructions

1. 1

   Soak the chickpeas in cold water for 8 hours or overnight.

2. 2

   Drain the chickpeas and blend them together with the baking soda in a food processor to a coarse texture. Set aside three‑quarters of the mixture.

3. 3

   Add the remaining mixture in the processor together with garlic, vegetables, spices and herbs and blend into a paste. Mix this paste with the coarse chickpea mixture, add chickpea flour, season and mix well.

4. 4

   Preheat the oven to 110 °C/90 °C with convection/gas 1/4. Heat a large non‑stick pan over medium heat and add a little oil. With your hands shape the mixture into patties (about 16). Fry for 2 minutes on each side until crisp. Keep them in a warm oven while you fry the remaining mixture, adding a little oil to the pan with each batch. Serve wrapped in lavash, if desired, together with hummus, tabbouleh and marinated red onion and radish.