Wild Garlic Falafel - Gaz Oakley

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Soak the chickpeas in water overnight, or for at least 8 hours. Drain and rinse well.

Step 2

In a food processor, combine the chickpeas, onion, wild garlic leaves, cumin, coriander, lemon juice & salt. Pulse until the mixture is finely chopped & well combined.

Step 3

Transfer the mixture to a bowl and cover. Chill in the refrigerator for at least 30 minutes.

Step 4

Heat your frying oil in a deep-frying pan over medium heat.

Step 5

Take about 1 tablespoon of the falafel mixture and roll it into a ball or the falafel shape of your choice. Repeat with the remaining mixture.

Step 6

Fry the falafel in the hot oil until golden brown and crispy, about 3-4 minutes per side.

Step 7

Remove the falafel from the oil using a slotted spoon and drain on paper towels.

Step 8

To make the aioli, In a blender or food processor, add the soaked cashews, water, wild garlic, lemon juice, tahini, mustard, salt, and pepper. Blend until smooth whilst slowly trickling in the olive oil in a thin stream, until the mixture thickens and emulsifies.

Step 9

Taste and adjust seasoning if needed.

Step 10

Serve your falafel with the aioli right away. I served mine with crispy wild garlic leaves & lemon wedges.

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