- 100g can chickpeas , rinsed and drained
- garlic clove , chopped
- handful of flat-leaf parsley or curly parsley
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4⁄2 tsp chilli powder
- 1/2 tbsp plain flour
- 1/2 tbsp sunflower oil
- 1 toasted pitta bread
- 4 tbsp tomato salsa
- 2 tbsp guacamole
- salad (tomatoes, cucumber and spinach is pictured.
- 1/4 small red onion , roughly chopped
For those who want something a bit more substantial than the vegan soup I recently posted for lunch type vegan noms, this is a brilliant option, super tasty, really, really easy. Based on this recipe with very few changes except I’d add guacamole as well as salsa. Make sure you get vegan pittas if the veganism is important, I’m using wholemeal ones here.
Prep Time: 10 mins | Cook Time: 6 mins | Servings: 1
Nutritional Info: for the falafel only: 161 kcal, protein 6g, carbohydrate 18g, fat 8 g, saturated fat 1g, fibre 3g, sugar 1g, salt 0.36 g. With wholemeal pitta, salsa, guacamole, tomato, cucumber, and lettuce: 404 kcal.
Drain the chickpeas. Put them in a thing with the onion, garlic, parsley, spices, flour and a little salt. I find this too stiff when blending, so also add a splash of oil.
Blend with a hand blender until fairly smooth, then shape into mini falafel burgers by hand.
Heat the rest of the oil, add the burgers, then quickly fry for 3 mins on each side until golden. Serve in toasted pittas, pre stuffed with tomato salsa and guacamole, stuff in more yummy salad with the rest on the side.