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Vegan falafel fritters
Vegan falafel fritters
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Total Time:
50 minutes
Make amazing green falafel fritters with creamy hummus and crunchy pickled salad in a wrap for a heavenly vegan meal featuring protein-packed chickpeas.
Ingredients:
  • red wine vinegar
  • extra virgin olive oil
  • 1 red onion
  • 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
  • 1-2 fresh mixed-colour chillies
  • 1 cucumber
  • 1-2 mixed-colour carrots
  • 1 bunch of fresh mint (30g)
  • 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:
  • Prepare the salad dressing by squeezing half a pomegranate's juice into a large bowl, then adding an equal amount of red wine vinegar and a drizzle of extra virgin olive oil. Mix well. Slice the red onion, chillies, cucumber, and shave the carrots into ribbons, then toss them in the bowl. Bash the remaining pomegranate half to release the seeds over the salad, tear in half the mint leaves, and gently toss. For the houmous, blend half the chickpeas in a food processor with salt, pepper, peanut butter, olive oil, garlic, lemon zest, and juice until smooth. Transfer to a serving bowl, sprinkle with parsley, and drizzle with olive oil. Sauté 2 tablespoons of chickpeas in a pan with olive oil, paprika, and dukkah until crisp, then serve over the houmous. For the falafel, blend the remaining chickpeas, mint, peas, and flour in a processor with preserved lemon; fry spoonfuls in olive oil until golden, adding cumin seeds. Warm the flatbreads in the oven, crush pistachios, mix the yoghurt with chilli sauce, then assemble everything in the flatbreads, sprinkle with parsley, and enjoy!

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