Classic Basil Pesto Falafels

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15

Minutes

2

Servings

INGREDIENTS

  • 400g Chickpeas
  • Sacla’ Classic Basil Pesto
  • 2 Tbsp Chickpea Flour
  • 1 Shallot
  • 1 Garlic Clove
  • 60g Baby Spinach
  • 1 Lemon
  • Coriander

INSTRUCTIONS 

  1. Make the Falafel Mixture: Combine chickpeas, pine nuts, chickpea flour, shallot, garlic, salt, and pepper in a food processor. Pulse until a textured puree forms. Add Sacla’ Classic Basil Pesto, coriander and spinach, pulsing just to combine.
  2. Shape and Chill: Lightly oil your hands and scoop heaped tablespoons of the mixture. Roll into balls or patties, placing them on a baking sheet lined with baking paper. Chill for at least 30 minutes.
  3. Cook the Falafel: Deep fry in vegetable oil until golden and crispy. Once cooked, place on kitchen roll to drain off any excess oil.
  4. Finally, wrap it together with your favourite toppings - our favourites are Pesto hummus and salad!