By Claire
Cumin scented falafels
No ratings
 60 mins
Coriander
Chickpeas
Ginger
Middle east
Vegan
Vegetarian
Slimming friendly
Lunch
Snacks
Starters
Oven
Middle Eastern spices add fragrant warmth to these savoury bite-sized falafels.
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Nutritional Info(100g) 
- Ginger 
- Cumin 
- Chilli powder 
- Coriander 
- Fresh coriander 
- Egg 
- Onion 
- Carrot 
- Chickpeas 
- Garlic  
- Paprika  
- Yogurt 
Cumin scented falafels
Ingredients
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2cm piece root ginger, peeled and finely grated
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2 tsp ground cumin
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1 tsp chilli powder
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1 tsp ground coriander
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3 tbsp very finely chopped fresh coriander
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1 small egg
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Salt
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Low calorie cooking spray
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1 onion, peeled and finely chopped
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1 carrot, peeled and coarsely grated
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2x 400g cans chickpeas, drained and rinsed
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2 garlic cloves, peeled and finely chopped
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Method
- Place the onion, carrot, chickpeas, garlic, ginger, cumin, chilli powder and the ground and fresh coriander in a food processor. Pulse and process for 1-2 minutes until blended but still fairly chunky in texture.
- Transfer the mixture into a mixing bowl. Lightly beat the egg and add to the mixture. Season with salt and, using your fingers, mix thoroughly to combine. Cover and chill in the fridge for 6-8 hours to firm up and allow the flavours to develop.
- Preheat the oven to 200°C/180°C Fan/Gas 6. Line a large baking sheet with baking parchment and spray lightly with low calorie cooking spray. Shape the chickpea mixture into 24 bite-sized balls and place on the prepared baking sheet. Spray lightly with low calorie cooking spray and cook in the oven for 15-20 minutes until lightly golden and firm. Serve warm, sprinkled with paprika and the yogurt alongside to dip into.
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Cumin scented falafels