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.
Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr
Course Main Course
Cuisine greek
- 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
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.
Keyword chickpea, falafel, hummus, onions, plant based, sumac, vegan