These pair beautifully with some beetroot hummus, tortillas and a fresh salad. Or just dipped into beet humous if you’re feeling a sudden falafel urge come on!
Recipe (makes about 16 falafel)
- 2 tins chickpeas
- 1 large handful kale (stalks an all, roughly chopped)
- 1 large handful of fresh coriander
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp harissa paste (optional)
- 1 small onion, diced
- 1 red chilli
- 2 cloves garlic
- 2 tbsp gluten free flour
- Juice of half lemon
- 2 tbsp olive oil
Preheat your oven to 200 degrees. Grease a muffin or cupcake tin with the olive oil.
Rinse your chickpeas and spin dry in a salad spinner or pat dry with a clean towel.
Add everything but the olive oil to a food processor, or to a bowl if you’re using an immersion blender. Pulse until sticky and mixed, but with some chickpeas still remaining.
Shape into little balls and place into your greased muffin tin.
Bake for 20-30 minutes until golden brown at the edges.
Serve with tortilla, salad and beet hummus