Ingredients

The following ingredients have 4 Servings
  • 200 g (7oz) chickpeas soaked over night
  • 30 g (1oz) wild garlic (ramps)
  • 1 medium red onion roughly chopped
  • 1 tsp ground coriander
  • 2 tbsp olive oil
  • 0.5 tsp ground cumin
  • 0.5 tsp allspice
  • 0.75 tsp salt or to taste
  • 0.5 tsp baking powder
  • 3 tbsp ground almonds
  • Olive oil spray
  • To serve - flatbreads (pickled onions, salad)

Instruction

  • Add the chickpeas, wild garlic and onion into a food processor and whiz until the mixture is coarsely ground.
  • Then add in the oil and pulse until the mixture is finely chopped but not mushy.
  • Transfer the falafel mixture to a bowl and add in all the spices, salt, baking powder and ground almonds and mix well.
  • Adjust seasoning before refrigerating for 1 hour.
  • Preheat the oven to fan assisted 170C / 190C / 375F / gas 5 and line a baking tray.
  • Wet your hands and roll about 2 tbsp of the falafel into a small ball and transfer to the baking tray. Repeat with the rest of the mixture until all done.
  • Spray the falafels with some olive oil and bake for about 25 mins until golden brown and done.
  • Serve the falafels with flatbreads, the tahini sauce, along with some pickles and salad.