THE PLANT-BASED COMMUNITY COOKERY SCHOOL
These delicious falafels can be made with any grated seasonal root veg instead of carrot. Try beetroot for a different look and flavour!
Servings: Makes 8 falafels
1 tablespoon of tahini
1 teaspoon of ground cumin
1 tablespoon of olive oil
1 tin of chickpeas
A handful of parsley, chopped
A handful of coriander, chopped
1 tablespoon of flour (preferably wholemeal or spelt)
A pinch of sea salt
Preheat the oven to gas mark 6/200 Celcius
Peel and chop the onion
Wash and grate the carrot
Put the onion and carrot in a frying pan with the cumin over a low heat until softened
Tip into a large mixing bowl along with the rest of the ingredients
Mash it altogether with a fork. Add water if necessary
Flour your hands and mould the mix into 12 golf ball shapes.
Place on an oiled baking sheet and brush with a little olive oil
Bake for 10 minutes each side until brown
Photo source: Pixabay
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