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Thursday, 24 August 2017

Spicy falafel pattie recipe | ft Zim's Tribe

Vegan, gluten-free, wheat-free, lightly fried

Falafels are easy & quick to make and by adding in a delicious marinade, you can make spicy/curried falafels in no time!

I used the delicious Zim's Tribe marinade to mildly spice these falafels.
Oh my goodness, the Zim's Tribe sauce is absolutely divine, it's the perfect sauce for dipping/adding into anything. Me & my whole family are obsessed :D

These falafels are vegan + gluten-free, as well as being high in protein due to the chickpeas. They are also lightly fried as opposed to deep frying so they are a much healthier option.

I served my falafels in my delicious and extremely moorish homemade chilli naan bread (Get the recipe here) along with a drizzle of vegan mayo....yum!
These falafels are perfect for lunch or dinner, with a side of salad & a dipping sauce!!!

Preparation- 5 minutes
Frying time- 3-5 minutes on each side
Makes- Around 10 small patties
Level- Easy

-1 can of chickpeas (washed & drained)
-4 tablespoons of Zims Tribe marinade
-1/2 white onion
-70g of plain flour (I use gluten-free)
-1 teaspoon of oil (I use light olive oil)
-1/4 teaspoon of chilli flakes
-1/4 teaspoon of salt
-1 & 1/2 tablespoons of lightly frying

Step 1- Place all of the ingredients into a food processor/blender and whizz up until combined.
This will take a few minutes.
Step 2- Pop into the fridge for around 1-2 hours.

Step 3- Heat a large frying pan along with 1 & 1/2 tablespoons of oil.

Step 4- Form the falafel mixture into small patties and place in the pan to cook.
They will take around 3-5 minutes on each side. They''ll turn a nice, golden colour.

Step 5- Once cooked, place onto kitchen towel to drain off any excess oil.

I served my falafels warm in my homemade naan bread, along with a drizzle of vegan mayo, more Zim's Tribe marinade (optional), squeeze of lime juice, a sprinkling of chilli flakes and fresh salad.

Serve warm, or keep in a sealed container.
Best eaten on day of making.


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