RECIPE OF THE MONTH

Chickpea Falafels with Hummus Sauce

Ingredients

250gms chickpeas either from a tin or cooked fresh

1 medium onion,

2 cloves garlic,

2 tsp ground cumin

2 tsp ground coriander seed

6 tbsp chopped fresh parsley

½ tsp chilli powder

2 tbsp milled flaxseed

Sea salt & black pepper

1 tbsp olive oil

For the Hummus Sauce

125g hummus

3 tbsp olive oil

1 tbsp Tamari

½  tsp Miso paste (optional but adds a great taste)

Method

Oven temperature 170C

Drain the chickpeas and rinse well

Blitz with a hand blender or in a Magimix or similar to break up .

Add the remaining ingredients and blitz in a Magimix or similar to a dough.

Form into flatish balls about 1 cm thick – use some flour to prevent sticking

Place on a greased baking sheet and pop in the oven for 25 minutes until just beginning to look golden

For the sauce:

Blitz together all the ingredients and serve over the falafel.

Serve with a salad of chopped veg and leaves

Alternatives ingredients – butter beans could be used instead of the chickpeas and fresh coriander instead of the parsley

Storage – in the fridge for 2 days and can be frozen separated with baking paper to avoid sticking together

Prep time – 15 minutes, Cooking time: 25 minutes

Serves - makes 8 balls (serves 4)

A good source of plant protein, soluble fibre and many anti-oxidants and plant nutrients. The seeds and volatile oils from coriander are reputed to reduce blood sugar and aid carbohydrate metabolism.

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ENJOY!