I served mine with salad leaves and mint dip, however if you’re not a fan of the leaves why not make celeriac chips instead?
- I used my whole portion of chickpeas for this recipe but they come out VERY crumbly! I would advise to halve the portion and use an egg to bind and add some moisture. (Will report back next time I make them!)
- Mash together (if using tinned ensure they are drained and rinsed) chickpeas, 5g chopped spring onion, lemon juice cumin powder, coriander, garlic paste, chilli flakes and black pepper.
- When thoroughly mixed shape into small walnut sized balls and squash flat on a grease proof paper lined baking tray.
- Chill in the fridge for 10 mins (these can be prepared overnight too)
- If making celeriac crisps, prepare these whilst the falafel chills.
- Peel/slice celeriac into thin slices- spray with some frylight and season to taste. Spread on a grease proof lined tray.
- Bake the falafel and crisps at 200c. The falafel will take about 25mins and turn them over half way.
- The crisps will be done in about 15- shake them up after 5 mins and keep an eye on them so they do not burn. There will be some shrinkage!!!!
- Serve either with the crisps or 75g of radish, cucumber and leaves.
- Make a mint yoghurt dip by mixing garden mint and a few drops of lemon juice to natural yoghurt.
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