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Vegan falafel fritters

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30 November 2019

Ingredients

Adjust Servings:
150 g frozen peas , broad beans, or edamame beans
1 heaped tablespoon self-raising flour
1 preserved lemon
¼ teaspoon cumin seeds
6 flatbreads
60 g shelled unsalted pistachios , (optional)
100 g soya yoghurt
hot chilli sauce
1 pomegranate SALAD PICKLE
red wine vinegar SALAD PICKLE
extra virgin olive oil SALAD PICKLE
1 red onion SALAD PICKLE
1-2 fresh mixed-colour chillies SALAD PICKLE
1 cucumber SALAD PICKLE
1-2 mixed-colour carrots SALAD PICKLE
1 bunch of fresh mint , (30g) SALAD PICKLE
1 x 660 g jar of chickpeas HOUMOUS
1 x 660 g jar of chickpeas HOUMOUS
1 tablespoon unsweetened peanut butter HOUMOUS
½ a clove of garlic HOUMOUS
1 lemon HOUMOUS
½ a bunch of fresh parsley , (15g) HOUMOUS
olive oil HOUMOUS
¼ teaspoon sweet smoked paprika HOUMOUS
1 tablespoon dukkah HOUMOUS

Nutritional information

417
Calori
21.1g
Fat
3.1g
Saturates
7.4g
Sugar
0.8g
Salt
14.4g
Protein
42.3g
Carbs

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Vegan falafel fritters

Features:
  • Vegan
Cuisine:

I’m going to show you how to make the most incredible green falafel fritters with super-smooth houmous and crunchy salad pickles. The star of the show is the humble chickpea, which is high in protein and fibre, and lends itself to so many delicious dishes that we know and love. Load it all up in a flatbread for a gorgeous vegan feast. Hallelujah!

  • 56 min
  • Serves 4
  • Medium

Ingredients

Directions

Share

I’m going to show you how to make the most incredible green falafel fritters with super-smooth houmous and crunchy salad pickles. The star of the show is the humble chickpea, which is high in protein and fibre, and lends itself to so many delicious dishes that we know and love. Load it all up in a flatbread for a gorgeous vegan feast. Hallelujah!

Vegan falafel fritters

Vegan falafel fritters

Yield: 4
Prep Time: 6 minutes
Cook Time: 50 minutes
Total Time: 56 minutes

I’m going to show you how to make the most incredible green falafel fritters with super-smooth houmous and crunchy salad pickles. The star of the show is the humble chickpea, which is high in protein and fibre, and lends itself to so many delicious dishes that we know and love. Load it all up in a flatbread for a gorgeous vegan feast. Hallelujah!

Ingredients

  • 150 g frozen peas , broad beans, or edamame beans
  • 1 heaped tablespoon self-raising flour
  • 1 preserved lemon
  • ¼ teaspoon cumin seeds
  • 6 flatbreads
  • 60 g shelled unsalted pistachios , (optional)
  • 100 g soya yoghurt
  • hot chilli sauce

SALAD PICKLE

  • 1 pomegranate
  • red wine vinegar
  • extra virgin olive oil
  • 1 red onion
  • 1-2 fresh mixed-colour chillies
  • 1 cucumber
  • 1-2 mixed-colour carrots
  • 1 bunch of fresh mint , (30g)

HOUMOUS

  • 1 x 660 g jar of chickpeas
  • 1 x 660 g jar of chickpeas
  • 1 tablespoon unsweetened peanut butter
  • ½ a clove of garlic
  • 1 lemon
  • ½ a bunch of fresh parsley , (15g)
  • olive oil
  • ¼ teaspoon sweet smoked paprika
  • 1 tablespoon dukkah

Instructions

    1. To make the salad pickle, squeeze half the pomegranate juice into a large, shallow bowl. Top it up with an equal amount of red wine vinegar, then drizzle over some extra virgin olive oil and give it all a good mix.
    2. Peel and finely slice the red onion, finely slice the chillies (deseed if you like), matchstick the cucumber (I like to use a crinkle-cut knife) and shave the carrots into ribbons, then combine it all in the bowl.
    3. Holding the remaining pomegranate half cut-side down, bash it with the back of a wooden spoon so the seeds tumble out over the salad. Pick and tear over half the mint leaves, then gently toss and leave aside until needed.
    4. For the houmous, tip half the jar of chickpeas into a food processor and season with sea salt and black pepper. Add the peanut butter and 2 tablespoons of extra virgin olive oil, peel and add the garlic, finely grate in half the lemon zest and squeeze in all the juice. Whiz until super-smooth, then transfer to a shallow serving bowl. Pick over a few parsley leaves and drizzle with a little extra virgin olive oil.
    5. Spoon 2 tablespoons of the chickpeas into a non-stick frying pan over a medium heat with 1 tablespoon of olive oil. Sprinkle over the paprika and dukkah, and cook for 5 minutes, or until the chickpeas are crisp, then tip over the houmous.
    6. For the falafel fritters, place the remaining chickpeas and mint leaves into the food processor, along with the peas and self-raising flour. Quarter the preserved lemon, removing any pips, and pulse until combined.
    7. Drizzle 1 tablespoon of olive oil into a large frying pan over a medium heat, then dollop in heaped teaspoons of the falafel batter. Fry for 4 minutes on each side, or until golden, sprinkling over the cumin seeds when you flip them.
    8. Now it’s time to bring everything together. Warm the flatbreads in the oven for a few minutes and crush the pistachios (if using) in a pestle and mortar. Put the soya yoghurt into a bowl and stir in a few dashes of chilli sauce. Load up your flatbreads with a bit of everything, pick over the remaining parsley leaves, then roll up and tuck in!

Notes

That's good

Nutrition Information:
Serving Size: 4
Amount Per Serving: Calories: 41Total Fat: 21gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCarbohydrates: 42gProtein: 14g

Steps

1
Done

To make the salad pickle, squeeze half the pomegranate juice into a large, shallow bowl. Top it up with an equal amount of red wine vinegar, then drizzle over some extra virgin olive oil and give it all a good mix.

2
Done

Peel and finely slice the red onion, finely slice the chillies (deseed if you like), matchstick the cucumber (I like to use a crinkle-cut knife) and shave the carrots into ribbons, then combine it all in the bowl.

3
Done

Holding the remaining pomegranate half cut-side down, bash it with the back of a wooden spoon so the seeds tumble out over the salad. Pick and tear over half the mint leaves, then gently toss and leave aside until needed.

4
Done

For the houmous, tip half the jar of chickpeas into a food processor and season with sea salt and black pepper. Add the peanut butter and 2 tablespoons of extra virgin olive oil, peel and add the garlic, finely grate in half the lemon zest and squeeze in all the juice. Whiz until super-smooth, then transfer to a shallow serving bowl. Pick over a few parsley leaves and drizzle with a little extra virgin olive oil.

5
Done

Spoon 2 tablespoons of the chickpeas into a non-stick frying pan over a medium heat with 1 tablespoon of olive oil. Sprinkle over the paprika and dukkah, and cook for 5 minutes, or until the chickpeas are crisp, then tip over the houmous.

6
Done

For the falafel fritters, place the remaining chickpeas and mint leaves into the food processor, along with the peas and self-raising flour. Quarter the preserved lemon, removing any pips, and pulse until combined.

7
Done

Drizzle 1 tablespoon of olive oil into a large frying pan over a medium heat, then dollop in heaped teaspoons of the falafel batter. Fry for 4 minutes on each side, or until golden, sprinkling over the cumin seeds when you flip them.

8
Done

Now it’s time to bring everything together. Warm the flatbreads in the oven for a few minutes and crush the pistachios (if using) in a pestle and mortar. Put the soya yoghurt into a bowl and stir in a few dashes of chilli sauce. Load up your flatbreads with a bit of everything, pick over the remaining parsley leaves, then roll up and tuck in!

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