LEMON AND CORIANDER FALAFEL - MATT JACOBS

Serving for 5 people 

Ingredients

 

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

 

Instructions

 

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.

Enjoy x

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:

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