Main Course
Falafels With Green Goddess Dressing
These falafels have a subtle but more-ish flavour and when combined with this epic green goddess dressing they make the most perfect plant based lunch
Ingredients
- Falafels
- 250 g or 1 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
- 0.5 tsp baking powder
- 2 tsp flour
- Optional: splash of water
- Spray oil
- Optional: 100 g sweet potato mashed
Green Goddess Dressing
- 50 ml sour cream
- 50 ml mayonnaise
- 0.5 clove garlic
- 1 anchovy fillet
- Big handful of parsley chives, basil and coriander
- Squeeze lemon juice
- Salt & pepper
Method
- 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.
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