Fresh Herb Falafel

By LEP04

Ingredients

• 500 g dried chickpeas, soaked overnight
• 20 g or 2 heaped tablespoons ground flax seed
• 15 g or 2 level tablespoons water
• 6 cloves garlic
• 1 medium onion
• 50 g or 1 medium bunch fresh parsley leaves
• 30 or 1 big handful fresh basil leaves
• 1 lemon, juice and zest
• 1 teaspoon hot chilli flakes, or to taste
• 40 grinds black pepper, or to taste
• 3 teaspoons sea salt, or to taste
• 2 teaspoons olive oil

Details

Servings 10
Adapted from ramsonsandbramble.com

Preparation

Step 1

Combine the ground flax seed, lemon juice and water and set aside while you prepare the rest of the mixture.
Add the chickpeas to your food processor. Crush the garlic, dice the onion, roughly chop the herbs and add them all to the machine with the lemon zest, chilli flakes, black pepper and sea salt. Blend until well combined, but still a little chunky - you will probably need to scrape down the sides a few times. Add the flax-lemon and mix until thoroughly distributed.
When you are ready to cook the falafel, and one teaspoon of oil to a heavy bottomed frying pan (I used a cast iron skillet) and heat over medium heat until thoroughly hot. You want the pan to be hot enough to brown the bottom, but not burn it - definitely no more than medium heat. Shape the falafel into flatish patties (a flat shape will yield a better crust) and add to the pan. Cover and cook for about 5 minutes, until the bottom is well crusted. Remove the falafel from the pan, add the last teaspoon of oil, flip the patties and return to the pan. Cover again and cook until both sides are nice and brown. Serve immediately.