Enjoy this wholesome and flavourful recipe celebrating the natural goodness of Eureka Mills stoneground flours. Known for their unbleached, preservative-free milling process, Eureka Mills flours bring a rustic integrity and rich depth of flavour to both savoury and sweet creations.
Wholemeal Falafel Balls
Ingredients
- 1 cup dried chickpeas (not canned)
- 1 small red onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 cup fresh parsley and coriander mix, finely chopped
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 ½ tsp fine salt
- 1 tsp baking powder
- ½ cup Eureka Mills Wholemeal Flour
- ¼ cup olive oil
Method
- Soak the chickpeas overnight in water, then drain off the water the following day when you’re ready to make them.
- In a food processor, pulse the soaked chickpeas, onion, garlic, parsley, coriander, cumin, coriander, paprika and salt together. Be sure not to over pulse – it should be crumbly, not sticky.
- Transfer the mixture to a bowl and add the baking powder and flour. Mix together until well combined. If the mixture feels too soft, add more flour, a tablespoon at a time, until you are able to shape the mixture into balls.
- Shape the mixture into balls, about golf ball sized.
- Lightly brush the falafels with the olive oil.
- Heat the airfryer to 190C. Place the falafels in the basket in a single layer, trying to avoid them touching each other. You will need to cook in batches. Cook for 12-15 minutes, turning halfway, until crispy and cooked through.
- Serve the falafels with pitas, hummus, and any other additions!
Other recipes in the collection: crispy tortilla chips paired with creamy guacamole, or aromatic herb and onion bread perfect for any table. Indulge in the decadence of espresso chocolate lava cakes, where the robust flavours of cocoa and coffee will have you grabbing another moreish slice.