hazlenut falafels

hazlenut falafels

Print Recipe
Hazlenut Falafels
Prep Time 2 hours
Cook Time 25 minutes
Servings
falafels
Ingredients
Prep Time 2 hours
Cook Time 25 minutes
Servings
falafels
Ingredients
Instructions
  1. The night before, place the 2 cups of chickpeas in a large bowl (at least double the size they take up when dry), add plenty of water, enough to cover the chickpeas. Add 1 tablespoon of greek yoghurt and stir through the chickpeas and water. Cover with a tea towel - beeswax wraps work great too.
  2. The next day when you're ready to make the falafels, rinse the chickpeas well and place them into a food processor.
  3. Add in the brown onion, garlic, parsley, coriander, hazlenuts, buckwheat flour, egg, cumin, smoked paprika & sea salt.
  4. Blend until well combined, but you don't want the mixture to be too mushy, it still needs texture. Once the mixture is combined well, transfer to a bowl and place in the fridge for 1 hour, this makes it easier to handle the mixture when rolling into balls. You can skip this step if you're short on time.
  5. Pre heat an oven to 180C and line a tray with baking paper. Roll the mixture into balls, we made roughly 18 balls/rounds, but you can make smaller or larger ones if you wish.
  6. Cook for 25 minutes, until golden brown. Serve with hummus, dip of choice or in a salad.
  7. You can store these in the fridge for up to 3 days, or in the freezer for 1 month. Simply reheat when you're ready to eat them.

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