300 g cooked chickpeas (or drained tinned chickpeas)
1 onion, chopped
4 Tbsp. parsley, chopped
3 garlic cloves, crushed
1 Tbsp. chickpea stock (or any other stock/Marmite etc)
1/2 tsp. baking soda
1 tsp. coriander
1 tsp. cumin
Salt and pepper, to taste
Salad, alfalfa sprouts or pickles (optional)
• Place cooked chickpeas in the blender and add the onion, parsley, 1 Tbsp. of the flour, the garlic, stock, baking soda, spices, salt and pepper. Process until smooth.
• Place the mixture in a glass bowl and refrigerate until firm, about 20 to 30 minutes, then shape into 12 balls.
• Douse the balls with flour (if the mixture didn’t harden enough, you may have to use a lot of flour) and fry in hot oil, turning frequently, until brown and crisp. Drain on paper towels.
• Put falafel into a pita pocket and top with salad, alfalfa sprouts, pickles and vegan mayo.
Makes 12 falafel pockets