Prep time 20 minutes, Cook time 20 minutes,
120g (1 cup) Lupin flake
40g (2tbsp) cornflour*
5g (1 tsp) salt
40g onion finely chopped
2 cloves crushed garlic
½ tsp chilli powder
1 tsp ground cumin
1 tsp ground coriander
3 tbsp chopped parsley or coriander
2 tbsp chopped mint
180g (¾ cups) water
*Optional – can add ½ cup of breadcrumbs.
- Place all ingredients except water in a bowl, blend well, then add the water and combine well.
- Let the mixture stand for a minimum of 15 minutes (30 minutes is better).
- With wet hands take golf ball sized mixture and form into falafel patties. Let stand for 5 mins.
- Shallow fry falafels in oil until brown, turning regularly to ensure even cooking. Oil must be hot, otherwise falafels will break apart.
Serve with Greek yoghurt, tzatziki, lupin dip, pita bread and a range of vegetables like cucumber, carrots cherry tomatoes, shredded red cabbage and spinach.