The Best Broccoli and Chickpea Falafel Recipe
Broccoli is a delicious and nutritious vegetable and is often overlooked. Most people just roast or steam the luscious green vegetable but this veg can be transformed into some delicious, mouthwatering meals that even your kids will love.
I have created this falafel recipe using frozen broccoli (McCain Broccoli Florets). Roasting the broccoli and combining with chickpeas, spices and the acidity of the fresh lemon juice makes these little balls just taste amazing! I swear, its soooooo good. Super crispy on the outside and soft on the inside
And the best part of these little balls is the versatility. You can use them as an alternative to meatballs- combine with a thick Sugo di Pomodoro (I learnt to make the perfect, traditional one from my Italian friend) and spaghetti or linguine for a winning combination. Have them in wraps or pita’s with tzatsiki, hummus and salad. Make a curry gravy/sauce and throw them in and have with rice or roti. Serve as starters or on platters. See there is a lot you can do with these delicious little buggers.
Now don’t just sit there, print the recipe and get your Falafel on.
Broccoli and Chickpea Falafels
- McCain Broccoli Florets – 400 grams
- 1 medium size red onion chopped
- 2 cloves garlic chopped roughly
- 1 small bunch coriander finely chopped
- 1 tin chickpea drained
- 2 teaspoons chilli flakes
- 2 teaspoons cumin powder
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 2 tablespoons flour
- Oil for frying
- Preheat oven to 200 degrees Celsius
- Roast the Broccoli for approximately 20 minutes
- Once the broccoli has cooled, transfer the broccoli into a food processor
- Add the rest of the ingredients except the flour and blend well until everything is finely ground
- Add flour to help hold the mixture together
- Heat oil in a pot on medium to high heat and once heated, scoop the mixture and form balls and drop gently into hot oil
- Fry for about 2-3 minutes until golden brown.
- Drain on paper towels
- Serve hot with some garlic mayo or sauce of choice