Credit: Fiona Lewis
SOAK CHICKPEAS OVER NIGHT
2 Tbs Rice Wine Vinegar
1 Tbs Soy Sauce
1 tsp Sugar
1 tsp Garlic Powder
1 Tbs Sesame Oil
5 g Ginger, Fresh
2 g Green Onions 2 of them
! 10 g snow peas
1 cup Chickpeas, dry
100 g Onion
½ cup Parsley
2 tsp Garlic Powder
1 tsp Cumin (Ground)
½ tsp Cardamom, ground
Chickpea flour 3 TB
½ tsp Baking soda
½ tsp Salt
Drain your chickpeas and put them in your blender along with the parsley, chopped onion, and de-seeded
jalapeño. Pulse several times until pureed. Transfer to a large bowl and stir in the spiced chickpea flour
mix. Cover and put in the fridge for 30 minutes.
Slice your cucumber in rounds, as thinly as you can. Sprinkle salt over them and mix gently. Place in a
colander and leave over the sink to get rid of excess water.
Peel and mince you ginger. Trim ends off of your sugar snap peas and remove the thin strings from the sides
of the pea.
Toss your veggies and ginger in the sesame soya dressing and let sit.
Take the falafel mixture out of the fridge and either using your hands or an ice cream scoop, form balls or
patties. Once you have them formed you can cook them one of two ways.
1. Add 4 inches of sunflower oil in a pot and heat on medium heat. Cook the falafel in batch, 2-3 minutes or until
2. Bake in the oven 425 for 30 minutes.
Enjoy with your salad.