LEMON AND CORIANDER FALAFEL - MATT JACOBS
Serving for 5 people
1 X 400g Tin Drained Chickpeas, 6 Cloves garlic crushed into a paste, 1 Tsp sea salt, 1 Tsp ground pepper, 50g Gluten free flour, 1 x Lemon zest & juice, 60g Chopped coriander, 1 x Finely chopped red onion
Sweat the onion and garlic until soft with a drizzle of olive oil, salt & pepper. Remove from the heat and stir in the coriander.
Put your drained chickpeas into the pan and crush with the bottom side of a ladle or potato masher. Once you are happy with the chickpea consistency add the lemon zest/juice and gluten free flour. Mix this all together and season if necessary. Divide into 5 balls and flatten into small circles.
Shallow fry until caramelised on both sides.
This recipe has kindly been submitted by Matt Jacobs,
a vegan chef in East Yorkshire.
For more info on his work,
see click on the link below: