Chickpea falafel bites
Snacks are ideal for the triathlete on the go, whether they’re a top-up mid-ride or an easy grab pre- or post- exercise. Cue these super-easy falafel bites…
- Prep: 10 mins - 10 mins
- Cook: 10 mins - 10 mins
- Total: 50 mins
- inc. 30mins refrigeration
- Makes 10-12
Chickpeas are a great choice for your savoury snacking. Packed with plant-based protein and complex carbs, you’ll also get fibre, folic acid, iron, phosphorus, and magnesium.
Try roasting them, blending them into dips like hummus, or combine them with fresh herbs, spices and tahini in these delicious falafel bites.
You can also make these chickpea bites in advance, then store them in the fridge for up to four days, or freeze, then fry and stuff into a wrap or pitta with a crisp carrot salad and chilli sauce when you get the munchies.
Ingredients
- 1 tin chickpeas
- Juice of 1/2 a lemon
- 2 cloves of garlic,
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper
- 1 green chilli,
- 1 dsp tahini
- 1 tsp salt
- 50g gram flour
- 1 tsp baking powder
- 2 tbsps fresh parsley,
- 1 tbsp fresh mint,
- Rapeseed oil
Methods
-
Step 1
Drain the chickpeas, reserving the water. Mix the chickpeas with the lemon juice, garlic, cumin, coriander, cayenne, chilli, tahini and salt. Blend in a food processor.
-
Step 2
Add the flour, baking powder and the chopped herbs and mix together. If too dry, add a little chickpea water. Roll into little balls the size of a walnut and let them set in the fridge for 30mins.
-
Step 3
Heat the oil in a frying pan – you’ll need quite a lot to cover the bottom by ½cm. When nice and hot, add the balls, push them gently down with a spoon to form little patties. Fry gently for about 4mins on each side, so that they form a golden crust. Remove and place on kitchen paper to soak up excess oil.
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Step 4
Serve in pitta bread with a little tahini or chilli sauce and a herby salad or leave them to cool and eat on your ride as savoury bites.
Kate Percy
Sports nutrition cook and author 
