With no disrespect to shop-bought anything, you will never go back once you make homemade falafels. These are little middle eastern inspired patties filled with bright herbs, fragrant spices and crushed chickpeas. Possibly, one of my favourite plant-based snacks, these falafels are baked, not fried, taking us one step closer to healthy. Now the falafels are great, but my goodness, when you pair them with this ridiculously delicious green goddess dressing, they transform into something epic.
Be sure to try these as one of your #meatlessmonday meals this week.
Watch me create this recipe live in the studio on the Six O Clock Show here.
Falafels With Green Goddess Dressing
- 250 g I tin chickpeas drained
- 3 cloves garlic peeled
- 1.5 tsp ground cumin
- 3 spring onions
- 1.5 tsp salt
- Big handful of parsley and coriander
- 1/2 tsp baking powder
- 2 tsp flour
- Optional: splash of water
- Spray oil
- Optional : 100g sweet potato mashed
Green Goddess Dressing
- 50 mls sour cream
- 50 mls mayonnaise
- 1/2 clove garlic
- 1 anchovy fillet
- Big handful of parsley chives, basil and coriander
- Squeeze lemon juice
- Salt & pepper
- Preheat the oven to 200℃.
- Open the tin of chickpeas, drain, dry in kitchen paper and rub of the skins.
- Place the chickpeas in the food processor and add in other ingredients - garlic, cumin, coriander, salt, fresh herbs and the flour. Blitz until it forms a smooth paste.
- Shape into balls. Chill if possible for 30mins. Spray the oven tray with a little oil.
- Pop the falafels on the tray. Spritz with oil. Bake in the hot oven for 5 mins.
- Turn the oven back to 180℃ and bake for a further 7mins.
- To make the Green Goddess dressing, simply put everything into the liquidizer and blitz until green, creamy and smooth. Store in an airtight container in the fridge for up to a week.
- Serve with hummus, salad, green goddess dressing and flatbreads.