Lemon & Coriander (Cilantro) Falafel

Food Rhino

Lemon & Coriander vegan Falafel

Put your deep fryer away and make way for these super simple and tasty falafels, ready in under 15 minutes!

Ingredients

  1. 1 X 400g (14 oz.) Tin (Can) Drained Chickpeas
  2. 6 cloves crushed garlic
  3. 1 tbsp sea salt
  4. 1 tbsp ground pepper
  5. 50g (1/3 cup) gluten free flour
  6. 1 x lemon zest & juice
  7. 60g (1 1/4 cup) chopped coriander (cilantro)
  8. 1 x finely chopped red onion

Preparation

Makes 5.

Method

  1. Sweat the onion and garlic until soft with a drizzle of olive oil, salt & pepper.
  2. Remove from the heat and stir in the coriander (celanto).
  3. Put your drained chickpeas into the pan and crush with the bottom side of a ladle or potato masher.
  4. Once you are happy with the chickpea consistency add the lemon zest/juice and gluten free flour.
  5. Mix this all together and season if necessary.
  6. Divide into 5 balls and flatten into small circles.
  7. Shallow fry until caramelised on both sides.

No nonsense vegan recipes – Food Rhino

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