Falafellini & Mint Dressing

Our take on a Falafel Ball with extra micronutrients from the Cannellini beans these little balls are a yummy snack with our Tahini Mind Dressing or add them to your Gluten Free Budda Bowl

Gluten Free · Vegan · Nut Free

Makes approx 30

Ingredients

1 x 400g can chickpeas (225g cooked chickpeas)

1 x 400g can cannellini beans (225g cooked cannellini beans)

4 spring onions

2 tablespoons Anything But Ordinary Plain Flour

2 tablespoons Moroccan Seasoning

Rice Bran oil for frying

Mint Tahini Sauce

15-20g / 1 cup fresh mint leaves

65g / ¼ cup tahini

60mls / ¼ cup lemon juice

125g / ½ cup greek yoghurt or coconut yoghurt/cream

2 tablespoons diced cucumber

½ teaspoon crushed garlic (more is optional)

Method

Drain and rinse the chickpeas and cannellini beans, wrap in a cloth to pat dry, then put in a food processor with the roughly chopped spring onions (white and green part), Anything But Ordinary Plain Flour and seasoning. The peas and beans need to be broken down to become a coarse paste. Roll into balls the size of a walnut and either fry immediately or cover and put in the fridge until ready to cook.

Heat enough oil (to come half way up the sides of the balls) in a heavy based frying pan over medium heat. Gently place some of the balls in the oil and cook for 2-3 minutes, then turn over using tongs, to cook for another 2-3 minutes. They should be golden and crispy on the outside when cooked. Place on a paper towel lined plate. It’s best to cook one first to make sure your oil is at the right temperature. Repeat with the rest of the Falafellini. They can be served immediately while hot or at room temperature with the Mint Tahini Sauce below.

Mint Tahini Sauce

Put the mint leaves, tahini, lemon juice, yoghurt, cucumber and garlic in a blender and blitz until smooth. Can be used as a dipping sauce or if a thinner dressing consistency is preferred, add some water. Store in an airtight container in the fridge.