The ultimate Middle Eastern street food delicately spiced with cumin and coriander.
Try your falafels in a pitta pocket with a crisp salad garnish and a drizzle of tahini sauce, or on a bed of steaming couscous with a spicy vegetable stew.
300g will make approx 20 falafels.
To 120g of mix: Add 125ml of boiling water, 1 tbsp sunflower oil and a squeeze of lemon juice. Stir well and leave to rest uncovered for 10 minutes.
Shape into 12 round balls and fry them in a little sunflower oil for 4-5 minutes until golden.
Ingredients: kibbled chickpeas*, brown rice flour*, onion*, spices (ground cumin*, ground coriander*, ground black pepper*), parsley*, sea salt, garlic powder*.
*certified organic ingredient