Pesto Falafel

Super simple
Super simple
Super simple
Super simple
1:10 h

Forget everything you thought you knew about falafel. This Middle Eastern delight is one of the best vegan snacks you can get, and we've decided to take our up a gear by incorporating pesto into the mix. Yes, you heard us - pesto. Super tasty and super easy to make, these zesty little balls go great with hummus or whacked into a pitta with lashing of salad.

Start cooking ➞




For the falafel

<item-todo-done>400g tin of chickpeas<item-todo-done><item-todo-done>50g pine nuts<item-todo-done><item-todo-done>2 tbsp chickpea flour<item-todo-done><item-todo-done>1 banana shallot<item-todo-done><item-todo-done>1 clove garlic<item-todo-done><item-todo-done>60g fresh basil<item-todo-done><item-todo-done>60g baby spinach<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done>1 tsp salt<item-todo-done><item-todo-done>½ tsp ground pepper<item-todo-done><item-todo-done> vegetable oil for frying<item-todo-done>

To serve

<item-todo-done> flaky sea salt<item-todo-done><item-todo-done> store bought hummus<item-todo-done>

Before you start

Food Processor | Saucepan | Baking tray lined with baking paper

Prepare the ingredients

  • Open, drain, rinse and very thoroughly dry the chickpeas.
  • Peel, trim and roughly chop the shallot.
  • Peel and halve the garlic clove.
  • Rip the basil leaves off the stalks.
  • Halve the lemon and squeeze the juice into the food processor, catching any pips in your free hand.

Make the mixture

  • Add the chickpeas, pine nuts, chickpea flour, shallot, garlic, salt and pepper to the food processor and pulse until a textured puree forms.
  • Add the basil and spinach to the food processor and pulse to combine.

Prepare the falafel

  • Lightly oil your hands and scoop a heaped tablespoon of mixture out of the food processor.
  • Roll into a ball or small patties (around 5cm tall), set down on the baking paper lined tray and repeat until all the mixture has been rolled.
  • Chill in the fridge for at least 30m to firm up.**  **

Cook the falafel

  • You can cook these falafels a few different ways, but the tastiest is deep frying in vegetable oil until golden and crispy.
  • You could alternatively shallow fry until golden and crispy, or bake them at 190˚C (fan setting) on a well-oiled tray for 25-30 minutes (flatter patty shapes rather than balls will be easier for baking).

Time to serve

  • Transfer the falafel onto a plate lined with kitchen paper, sprinkle over some flaky sea salt while still hot and leave to sit for a minute.
  • Serve with your favourite store bought hummus.
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