Sprouted Chickpea Falafel

Prep Time:

Overnight, plus 1–3 days’ sprouting, 20 minutes’ prep and 2 hours’ resting

Cook Time:

16–18 minutes

Serves:

Makes 24

This easy dish is well worth the effort, but it needs some forward planning.

When I was a kibbutznik, we would go into town on Thursday evenings for a drink with the other volunteers. The highlight was a falafel with all the wonderful condiments. I developed this recipe while studying at the College of Naturopathic Medicine. Sprouting reduces some antinutrients, making chickpeas easier to digest. It was on the Tree Bistro menu and is vegan-friendly. If you are in a hurry, you can simply soak the chickpeas overnight.

Ingredients

Sprouting The Chickpeas – Makes 24 falafels

500g dried organic chickpeas soaked in filtered water overnight in a sprouting jar
Day 1 Rinse off in the morning and evening, with filtered water, invert the jar and store in dark cupboard
Day 2–3 repeat day 1
Day 3 you should have tails 1 to 2 cm this is in the summer, it may take an extra day in the winter

Ingredients

Sprouted chickpeas rinsed and strained
(keep 200g for making humus)
1 medium red onion, peeled and roughly chopped
4 garlic cloves, peeled
1 lemon, juiced and zested
15g each of parsley, mint and coriander, washed and dried
1 tbsp paprika powder
1 x tbsp cumin powder
1 x tbsp coriander powder
2 tbsp chickpea flour
2 x tbsp olive oil
Sea salt and black pepper

Method

1 Put all the ingredients through the coarse blade of a mincer or in food processor
2 Refrigerate for a couple of hours this lets the mixture firm up, meanwhile you can make
your salads and breads
3 Preheat the oven to 180°C fan / 200°C
4 Line a baking tray with parchment paper and brush with oil
5 I use a falafel scoop to get them into shape or use a small ice cream scoop
6 Cook until golden brown for 8 minutes on one side, turn over and cook for a further 8–10 minutes on the other side

Serve in warm pita / or Moroccan bread. With beetroot humus, chilli sauce and garlic sauce see “Salads and Sides” section. Plus pickles, fried aubergine, Levantine salad and anything that tickles your fancy !

Bring it to your table

Want Andy to bring these flavours to your own table or event? Get in touch to discuss the menu.