Broccoli and Chickpea Falafels
Crispy, perfectly browned moist broccoli and chickpea falafels. The right amount of spice, balanced with the fresh lemon juice makes these little balls slightly addictive.
Ingredients
- 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
Instructions
- 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