Falafel platter

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.

Falafel

10 chunky falafel

1 cup split dried fava beans

2 cups cooked chickpeas

1 onion

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

Sides

Homemade hummus

Salad with lettuce, cherry tomatoes and grated carrots

Pomegranate seeds

Fried halloumi

Char-grilled bell peppers

Pita bread

Method

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!

Your VegHog