I made a hearty falafel platter on Sunday and I really enjoyed it. It was filled with homemade falafel, veggies, halloumi and hummus. This was just my kind of platter and the left-overs fed us for two further lunches, as it was incredibly filling. This dish is easy to veganise by simply leaving out the halloumi, everything else is vegan.
I used a slightly different method in the falafel making by oven baking them, or basically just grilling them under the grill setting in the oven. I also got to use these lovely Hodmedod's split dried fava beans, which are an excellent ingredient. Please read more details below how to make these falafel.
10 chunky falafel
1 cup split dried fava beans
2 cups cooked chickpeas
5 garlic cloves
2 small chillies
1 tbsp vegetable oil
1 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt
Bunch fresh coriander
Bunch fresh parsley
Salad with lettuce, cherry tomatoes and grated carrots
Char-grilled bell peppers
Cook the fava beans and chickpeas until they are done. I decided to cook them, although in some falafel recipes they are just soaked.
Chop the onion, garlic and chillies finely and cook them briefly in vegetable oil in a pan until they are soft and the onions slightly browned.
Season the onion mix and add the fresh herbs, fava beans and chickpeas to the mix and purée. I like to purée the mix just partially, still leaving some chickpeas whole.
Shape chunky falafel from the mix and grill them in the oven under the highest grill setting for a few minutes. Turn to grill the other side as well.
I would like to share the falafel recipe with this month's My Legume Love Affair challenge hosted by Rafeeda from The Big Sweet Tooth and co-hosted by Lisa from Lisa's Kitchen.
Have further a nice week!