A Middle Eastern spiced chickpea falafel patties served with sumac spiced onion and hummus in a tortilla wrap. By baking the chickpeas slightly in the oven, it dries them out, creating a better textured falafel.
EVERYTHING YOU WILL NEED FOR THE CHICKPEA FALAFEL AND SUMAC SPICED ONIONS
- Chickpeas
- White onion
- Flat leaf parsley
- Garlic cloves
- Plain flour
- Sea salt
- Black pepper
- Ground cumin
- Ground coriander
- Chilli flakes
- Vegetable oil for frying
- Red onion
- Ground sumac
- A lemon
- Fresh parsley
- Mint leaves
- Olive oil
- Chilli flakes
This recipe is out of my Plant based cookbook. If you want to see more incredible plant based recipe click the link. Still 100% of the profits from my plant based book goes to the Alzheimer’s Society. If you like this meal you may also likely Vegan Roasted Cauliflower Alfredo!
Chickpea Falafel with Sumac Spiced Onion
A Middle Eastern spiced chickpea patties served with sumac spiced onion and hummus in a tortilla wrap. By baking the chickpeas slightly in the oven, it dries them out, creating a better textured falafel.
Ingredients
- 1 Tin of chickpeas
- 1 White onion
- 20 g Flat leaf parsley
- 2 Garlic cloves
- 1 tbsp Plain flour
- 1 tsp Sea salt
- 1 tsp Black pepper
- 2 tsp Ground cumin
- 1 tsp Grounnd coriander
- ½ tsp Chilli flakes
- Vegetable oil for frying
Sumac Onions
- 1 Red Onion
- 1 White onion
- 1 tsp Ground sumac
- 1 Lemon, juice
- Handful of parsley
- 5 Mint leaves
- 1 tbsp Olive oil
- Pinch of sea salt
- ½ tsp Chilli flakes
Accompaniments
- Hummus
- Tortilla wraps
Instructions
- Drain the chickpeas from the can and place on a baking tray. Place in the oven at 160°C fan/180°C/gas mark 4 for 10 minutes to dry them out slightly.
- Place all of the ingredients for the falafel in a food processor and pulse until it forms a rough, coarse paste.
- Take 25g of the mixture and roll into a ball. You should make between 12-15 balls. Place on a plate, cover with cling-film and place in the fridge for an hour.
- Meanwhile, to make the sumac onions, finely slice the onions, parsley, mint and mix in a bowl with the lemon juice, olive oil, ground sumac, sea salt and chilli flakes until evenly combined.
- Place in the fridge for 30 minutes to marinade the flavours.
- Fill a pan with an inch of vegetable oil, heat the oil to 180C and fry the falafel balls for 2-3 minutes on each side until they are golden brown.
- Serve in tortilla wraps with the sumac onions and a generous serving of hummus.
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