Chickpea & Coriander Falafel (VE) | Lunch Recipes – DR.VEGAN
It’s thought that falafel originated in Egypt as Coptic Christians looked for a hearty replacement for meat. To this day it's loved by many all over the world!
Ingredients
- 400g can chickpeas, rinsed and drained
- 1 tbs tahini
- 2 tbs lemon zest
- 50g self-rising flour
- Small bunch coriander
- Salt and pepper
- 50g sesame seeds
- Sunflower oil for deep frying
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