Chickpea & Corn Falafels with Chili Tomato Salsa

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Chickpea & Corn Falafel with Chili Tomato Salsa

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6

Equipment

  • food processor

Ingredients

Falafel

  • 2 cups chickpeas cooked
  • ¼ cups coriander
  • ¼ cup mint leaves
  • ½ red capsicum chopped finely
  • ½ tbsp fresh ginger grated
  • 1 tsp cumin
  • ½ cup corn kernels fresh/frozen
  • ½ cup oat flour
  • Salt and pepper to taste

Salsa

Instructions

  • Add all the salsa ingredients into a pot and heat over low heat for 10 minutes or until heated through. Set aside until later.
  • Combine the chickpeas, coriander, mint, ginger, chiles, cumin, salt and pepper in a food processor.
  • Pulse until coarsely chopped. Add the corn and pulse a little more until the corn is slightly broken. Transfer the mixture to a bowl.
  • Fold in the flour and diced capsicums. Mix to fully incorporate the flour. The mixture should be fairly stiff. Add more flour if necessary.
  • Form the mixture into 6 patties with moistened palms. Pour sufficient oil in a frying pan and place over moderately high heat.
  • Fry the patties for 3-4 minutes on each side, or until well browned.

Notes

Reheat the salsa and serve alongside the patties with a fresh salad.
Tried this recipe?Let us know how it was!
Course Appetizer, Dinner, Lunch, Main Course, Sauces, dips, and spreads, School Lunches, Side Dish, Snack
Cuisine Middle Eastern
Keyword Chickpeas, chili powder, coriander, cumin, tomato paste, tomatoes
Allergy Dairy Free, Gluten Free, Lactose Free, Nut Free, Peanut Free, Refined Sugar Free, Sesame Free, Soy Free, Wheat Free
Value Halal, Kosher, Paleo, Vegan, Vegetarian
Author: Food Matters

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About the Author: FoodMatters

Food Matters is about uncovering the secrets of natural health to help you achieve optimum wellness. This media conglomerate incorporates inspiring documentaries, wellness guides, nutrition tips, recipes, health coaches and so much more to help your achieve your very best health outcomes.

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