Falafel Bites with Herb Dip

Small chickpea falafel bites with parsley, coriander, garlic, cumin and sea salt, served with a creamy herb dip, lemon wedges and crisp vegetables.

Ingredients

• 300g soaked chickpeas
• Fresh parsley
• Fresh coriander
• 2 cloves garlic
• 1 tsp cumin
• Sea salt
• Optional: lemon zest
• Optional: small amount of chickpea flour if mix needs binding
• For herb dip: cashews, lemon and fresh herbs

Method

1. Drain soaked chickpeas well.
2. Blend chickpeas with parsley, coriander, garlic, cumin and sea salt until coarse but workable.
3. Do not over-blend into paste; keep a little texture.
4. Shape into small balls.
5. Bake until golden or shallow fry if preferred for a crisp finish.
6. Blend cashews, lemon and fresh herbs to make the herb dip.
7. Serve falafel bites with herb dip, cucumber, herbs and lemon wedges.

Chef’s Tip

Smaller falafel cook more evenly and create a better starter portion. Chill the mix before shaping if it feels too soft.