Homemade Pesto Falafel + Flatbreads

  • 2 Tbsp. Pesto for the Falafel + Some Extra for Drizzling

  • 1 Can of Chickpeas, Washed and Drained

  • ½ Small Red Onion, Chopped Finely

  • 1 Clove Garlic, Peeled

  • ½  Tsp. Baking Powder

  • 1 Tsp. Smoked Paprika

  • 2 Tbsp. Flour

  • 1 Tsp. Lemon Zest

  • 100g Cooked + Cooled Couscous

  • ½ Tsp. Salt

  • ¼ Tsp. Ground Black Pepper

Step 1:

In a food processor add chickpeas, red onion, garlic, lemon zest, smoked paprika, salt, and ground black pepper. Pulse until all the ingredients are chopped and resemble a coarse meal.

Step 2:

Add the falafel mixture into a large bowl, add the baking powder, flour and couscous, then the pesto. Using a spatula, mix gently until it is completely combined. Refrigerate the mixture for at least 30 minutes, this will help the falafel stay together when shaping the falafels.

Step 3:

Scoop out some of the mixture using a small scoop to keep them all the same size. Using both hands, gently begin pressing and forming into falafel shape. Be very gentle as they will fall apart but if you feel the mix is too crumbly add another tbsp of flour. Repeat until all falafels are formed.

Step 4:

For Airfryer:

Preheat the air fryer to 190°c. Spray basket with oil and arrange falafel evenly spaced out in one layer (you will probably have to do them in batches). Spray them with oil and air fry for 10 minutes, flipping halfway through. Do keep an eye on them as temperatures vary from appliance to appliance.

For Oven Baked:

preheat the oven to 200°c. Spread falafel out on a non-stick baking sheet, evenly spaced apart so they can brown on all sides, spray with oil and bake for 25-30 minutes, flipping halfway through.

Step 5:

Serve with flatbreads, salads of your choice, and a drizzle of pesto.

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