Wednesday, 19 November 2014


Falafels served with hummus slaw and tomato rice. 

Falafels are a staple in my kitchen. They are quick and easy to make, are super tasty and packed with protein. I kind of chuck ingredients together and viola! Well, actually I based my recipe on Chloe Coscareilli's. I made them once, a while ago and they are just so easy to whip together.



1 can of chickpeas, rinsed and drained
1/2 cup green peas (I thawed from frozen)
1/2 red onion, finely chopped
2 garlic cloves, roughly chopped
1/2 cup fresh parsley, chopped
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon sea salt
1/2 cup chickpea flour or any kind will do
2 tablespoons of olive oil


1. Place all of the ingredients (except olive oil) in a large food processor and pulse until combined (not overly pulsed or else it’ll become liquidy). If you don't have a food processor, just mix all indredients in a bowl and mash beans with a potato masher or pestle.

2. Form mixture into small oval shapes using two spoons, this is called quenelling (see my video here) or make flat patties.

3. In a large nonstick pan, heat oil over medium-high heat and pan-fry until nicely browned. Remove from pan and drain.

Serve with salad and your choices of breads and dips.

She makes these great sliders with the falafels check it out. (PS she is vegan which makes her even cooler).


Kim xx

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