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Spiced black-eyed pea fritters

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Spiced black-eyed pea fritters

15 minutes

Ostrich frikkadel traybake

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Loaded potatoes 2 ways

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Loaded potatoes 2 ways

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Falafel waffles

Chickpea recipes

Falafel waffles

15 minutes

Vegan roast butternut-and-chickpea curry

Butternut recipes

Vegan roast butternut-and-chickpea curry

55 minutes

Home-made falafel

Chickpea recipes

Home-made falafel

25 minutes

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Home-made falafel

By Khanya Mzongwana

Serves 4

Difficulty Easy

Prep Time 20 minutes, plus overnight soaking time

Cooking Time 25 minutes

Ingredients

164 g dried chickpeas, soaked overnight
2 cloves garlic, crushed
1 small white onion, finely chopped
1 t cumin powder
1 t ground coriander
1 T paprika
½ cup chickpea flour
1 T tahini, optional
Salt and pepper, to taste
30 g parsley, roughly chopped
4 T canola oil, for frying
naan, for serving

For serving:

180 g Woolworths red pepper hummus
100 g Woolworths labneh
245 g Woolworths pickled peppers
80 g Woolworths pitted olives

Method

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A post shared by Woolworths TASTE Magazine (@wwtaste)

1. To make the falafel, place all the ingredients except the oil in a blender and pulse until fine but not smooth. Shape the mixture into patties. Heat a non-stick pan and add the oil. Fry the patties on both sides until golden brown.

2. To serve, smear the hummus and labneh onto a serving plate and pile high with the hot falafel, pickled peppers and olives. Finish off with a glug of olive oil and a sprinkling of sesame seeds. Serve with hot, toasty naan.

Find more chickpea recipes here.

Photograph: Jan Ras
Videography: Romy Wilson
Production: Khanya Mzongwana
Food assistant: Emma Nkunzana