Derek Ratcliffe 
This is a delicious, protein packed option to add atop any salad, in a pita, or even just by itself. Tons of flavour, and super versatile, plus, the baking instead of frying leaves them nice and crispy without any extra fat.
Soak chickpeas in lots of cold water the night before
Rough chop and add to blender – onion, parsley, garlic
Add peas, salt and pepper, tahina and pulse until all chopped up into little bits, add more tahini if the mixture seems dry
Be sure to taste before cooking because now is the time to get the flavour right.
Grease and heat a cast iron skillet in a 400 degree oven for 10 min, press the falaffel mix into it and bake until golden at the top. approx 10 min.
Serve with your favourites – pita, baba ganouj, hummus, fried eggplant, cucumbers, yoghurt, this raita recipe is great too
Ingredients
Directions
Soak chickpeas in lots of cold water the night before
Rough chop and add to blender – onion, parsley, garlic
Add peas, salt and pepper, tahina and pulse until all chopped up into little bits, add more tahini if the mixture seems dry
Be sure to taste before cooking because now is the time to get the flavour right.
Grease and heat a cast iron skillet in a 400 degree oven for 10 min, press the falaffel mix into it and bake until golden at the top. approx 10 min.
Serve with your favourites – pita, baba ganouj, hummus, fried eggplant, cucumbers, yoghurt, this raita recipe is great too
