Falafel three ways

1. 1

   Place the chickpeas, onion, garlic, spices, salt, gram flour, fresh coriander, and egg into a food processor and pulse until combined but still textured. Roll the mixture into 12-15 small balls, coat each in sesame seeds, and refrigerate for 30 minutes.

   30 min

2. 2

   Heat olive oil in a frying pan over medium heat. Fry the falafel balls for about 10 minutes, turning regularly, until golden-brown and cooked through.

   10 min

3. 3

   For the pasta option, boil the tagliatelle until al dente and drain. Meanwhile, heat oil in a pan, sauté the garlic and chilli flakes for 1 minute, then add the spinach and stir until wilted. Toss in the tagliatelle, mix well, and serve topped with four falafels and lemon juice.

4. 4

   For the pitta option, preheat the oven to 210°C. Place pitta triangles on a baking tray, drizzle with olive oil, sprinkle with sea salt, and bake for 5-10 minutes until crisp. Toss the Little Gem lettuce and red onion with remaining olive oil and lemon juice; serve with four falafels.

   8 min

   210°C

5. 5

   For the breakfast toast option, toast the sourdough bread and top with crumbled cooked falafels. Fry the egg in olive oil over high heat, place it on top of the toast, sprinkle with paprika, and serve.

1 serving ≈ 117 g

Nutrition values are estimates. - means data is unavailable.