Ingredients
- 80g frozen peas, thawed
- 80g canned chickpeas, rinsed well
- 1 clove of garlic, minced
- 1 small shallot, finely chopped
- 12g buckwheat or oat flour
- 7g milled organic flaxseed
- 10g tahini
- ¼ tsp baking powder
- 1 small handful fresh coriander
- 1 tsp lemon juice
- ½ tsp ground cumin
- ½ tsp Pink Himalayan Rock Salt
- ¼ tsp Black Pepper
- 14g coconut oil for cooking
Instructions
- Mash peas and chickpeas with a potato masher.
- Mix together all ingredients and set to one side for 10 minutes.
- Preheat oven to 180C (350F).
- Divide mixture into 8 patties or balls.
- Melt coconut oil in a pan over a medium heat.
- Fry falafel in coconut oil for 3 minutes, tossing every minute.
- Place pan into the oven and cook for 15 minutes more.
- Serve with hummus, veggies, or nibble on them just as they are!