Falafel With Broccoli
Nathalie
For best results, use soaked dried chickpeas that aren't cooked instead of canned ones (they're cooked). This will ensure a lower water content making it easier to form your Falafel. But if you must use canned ones, add in 2 tbsp of flour to help with the consistency.
People: 1
0 min

Ingredients

0.25
Broccoli
0.75
Carrot
240 grams
Chickpeas
1 tsp
Chili Powder
2 tsp
Cumin
2 Clove
Garlic
0.5 tbsp
Lemon
0.5
Onion
1 tbsp
Parsley

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Prep

  1. Wash and cut your broccoli and carrot so that they all are a similar size.
  2. Slice your onion into approximately 2x2cm cubes (1"x 1"). Try to ensure all pieces are roughly the same size.
  3. Finely chop your garlic and parsley.
  4. Cut and squeeze your lemon so you can use the juice later.

Forming Your Patties

  1. Add broccoli, carrot, chickpeas, chili powder, cumin, garlic, lemon, onion and parsley to your blender and pulsate until desired texture. Too wet? Add some flour. Too dry? Add some oil or water.

Finishing Touches

  1. Wet your hands and shape the dough into patties. Fry them in oil on high heat for a few minutes per side until they become golden brown.