Wild Garlic Falafels Recipe
These wild garlic falafels make the best of foraged spring produce, producing healthy, vegan, and deliciously nutty falafel balls.
Ingredients
- 220 g dried chickpeas
- 80 g wild garlic 1 large bunch
- 60 g white onion
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon red chilli powder
- ¼ lemon, juiced
- 1 teaspoon salt
- ⅛ teaspoon baking powder
- cracked black pepper to taste
- 2 tablespoons chickpea flour besan/garbanzo bean flour
- 1 litre neutral oil to deep-fry
Instructions
- Soak 220 g dried chickpeas overnight. Add the dried chickpeas and more than double the amount of water to a large bowl. Cover the bowl and leave them to soak overnight. The chickpeas will more than double in size.
- Add chickpeas to a food processor. Pulse until they look similar to fine couscous.
- Remove half the chickpeas in a large bowl, then add 80 g wild garlic, 60 g white onion, 1 teaspoon coriander powder, ½ teaspoon cumin powder, ½ teaspoon red chilli powder, ¼ lemon, juiced, 1 teaspoon salt, cracked black pepper, and ⅛ teaspoon baking powder to the remaining chickpeas. Pulse again until everything is finely chopped.
- Shape the wild garlic falafels. Add the chickpeas you pulsed with the seasonings to the large bowl. Mix in 2 tablespoons chickpea flour and stir until everything is evenly incorporated. Press them into tight balls (you will have to squeeze).
- Chill the balls in the fridge while you heat the oil.
- Deep-fry the falafel*. In a deep saucepan or deep-fat fryer, heat 1 litre neutral oil until it reaches 180℃ or about 350℉. Carefully lower the falafel into the oil and cook until golden brown. Drain on a kitchen towel. Repeat the process, cooking in small batches of three at a time.
Notes
*If you're not comfortable deep-frying the falafel, there are other cooking options:
- To bake falafel, preheat your oven to 200°C (392°F). Prepare a baking tray with parchment paper, arrange the falafels, and brush with olive oil. Once the oven comes to temperature, bake for around 30 minutes, turning halfway through, until golden and crisp.
- To air-fry the wild garlic falafel, preheat the air-fryer to 180°C (356°F). Spray or brush your air-fryer basket with neutral oil. Arrange the falafel inside without overcrowding, and brush the falafel with more oil. Air-fry for around 8 minutes, then turn and cook the other side for an additional 8 minutes. You may have to cook the wild garlic falafel in batches.
- You can also pan-fry falafel. Use a large, deep-sided, non-stick frying pan and add an inch of neutral oil over medium heat. Once the oil is hot, carefully add the falafels. Fry for around three minutes on each side until golden.
Nutrition
Serving: 1gCalories: 396kcalCarbohydrates: 61gProtein: 11gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 10gSodium: 952mgFiber: 9gSugar: 15g
Tried this recipe?Please consider leaving a review!
