This delicious falafel recipe is great to make in advance and serve to friends. Traditionally, falafel is made with dried chickpeas that have been soaked overnight and cooked. I cheat in this recipe by using tinned chickpeas and a little flour to hold the falafel together as the tinned version tend to have a higher water content. If you prefer to go for a fully authentic version see my note at the bottom on how to cook dried chickpeas and omit the flour altogether for a gluten free recipe. And if you want a fully vegan version simply swap the Greek yoghurt for a vegan alternative!
2 cloves Garlic, chopped
Share by Theo Michaels, published by Ryland Peters & Small (£16.99)
Photography by Mowie Kay © Ryland Peters & Small
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