Per falafel (41g)
Calories 71, Fat 2.6g, Saturates 0.3g, Carbohydrate 10g, Sugars 3.4g, Fibre 2g, Protein 2.3g, Salt 0.17g
Preheat the oven to 200°C/400°F/Gas 6. Add the chickpeas, red onion, garlic, parsley, ras el hanout, harissa paste and buckwheat flour to a blender, and blend until almost smooth. Transfer the mix to a bowl, stir in the apricots and season to taste.
Mould the mixture into 16 equal balls. Heat the olive oil in a large frying pan over a medium heat, add the balls and fry for 4-5 minutes until they’re brown on all sides.
Then transfer the falafels onto a baking tray and bake for 20 minutes in the oven, before serving.
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