Ah, falafels. The naturally vegan and vegetarian Middle Eastern chickpea dish. This falafel recipe is packed with herb goodness and is great in wraps, pitas, sandwiches, salads, and on its own! These tasty balls of chickpeas are paired perfectly with the rich garlic flavour from Dibble Garlic Aioli that would balance out the freshness from the herbs deliciously. To make this recipe, the tip is to use loads of herbs - that's how you get that aromatic characteristic of this crispy dish. We decided to fry our falafels to get the crispiness of these balls of chickpeas, however, you can also choose to bake them for a healthier option.
In a food processor, add chickpeas, scallions, garlic, herbs, salt, cumin, coriander, cardamom, cayenne pepper, black pepper, baking powder, and flour. Mix until finely minced but not too soft.
Transfer to a bowl, cover, and keep in the fridge for at least 15 minutes. This will help the mixture settle so they would be easier to shape later.
After resting, roll a scoop of the mixture into a ball shape.
In a pot on high heat, add the oil. Fry the falafels in batches, making sure not to overcrowd the pot.
Place the shredded red cabbage at the bottom of the plate. On top of the bed of cabbages, generously drizzle Dibble Garlic Aioli to create a circular shape.
Place the falafels on top and top with a pinch of salt to taste.
Enjoy!
Check our shop for more condiments to try on your next dish!
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As someone who loves cheese, that was the main thing I cared about losing when I went vegan a few months ago. Now I'm happy to say that I have found my cheese fix! This goes great on pasta bake, mixed with grated vegan cheese. So delicious. I only wish I could convince others to go vegan now too.
