These little balls of hemp seed heaven are sure to re-spark your love for falafels. They are packed with flavour and will keep you full from the protein in the chickpeas and hemp seeds. Use them as a starter, main, snack or in a sandwich!
Ingredients
- 2 cups dried chickpeas (soaked overnight)
- 1 red onion, roughly chopped
- 2 garlic cloves – minced
- 1 celery stick, roughly chopped
- 1 chilli, de-seeded and roughly chopped
- 3/4 cup of chickpea flour
- Handful of chopped coriander and parsley
- 1/4 cup Saint Hemp Australian Grown Hemp Seeds
- 1 tsp ground cumin
- 1 tsp bi-carbonate soda
- 1 tsp cayenne pepper
- Generous pinch of salt
- Olive or vegetable oil for frying
Method
- Drain the soaked chickpeas and pulse them with the bi-carbonate soda in a food processor
- Add in the garlic, onion, spices, herbs and pulse until paste-like
- Transfer the falafel mixture into a bowl and add the chickpea flour, hemp seed and salt before mixing with a wooden spoon
- Heat the oven to 110 degrees Celsius
- Add a generous dash of oil to a large frying pan and put it on a medium to high heat
- With your hands, form the mixture in small patties (around 2 inch diameter)
- Fry each patty for 2 mins on each side
- Once cooked, transfer to a tray in the oven to keep warm while you cook the remaining patties
- Serve while still warm with hummus, salad, pita bread and coconut yoghurt
- They will keep in the fridge for a few days, but can also be frozen
This recipe was made by the Saint Hemp Team.
For more delicious recipes click here.