Easy to make and packed with lots of fresh ingredients, spices, and herbs, our homemade chickpea and feta falafel are a real weeknight winner. Because of their texture, chickpeas are a great thing to use when making falafel as they can hold their shape and work brilliantly when combined with fresh herbs. Served with roasted sweet potatoes and crunchy green beans tossed through with fresh lemon zest, garlic and feta cheese, you can’t go wrong with this wholesome vegetarian dish.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Small Sweet Potato
Flat Leaf Parsley
Panko Breadcrumbs(ContainsCereals containing Gluten)
Chop the sweet potato into 2cm wide wedges (no need to peel). Pop onto a lined baking tray and drizzle over a splash of oil. Season with salt and pepper. Use your hands to rub the seasoning over the wedges. Arrange in one even layer and roast on the middle shelf of your oven until soft and golden, 20-25 mins. Turn halfway through cooking.
Meanwhile, drain and rinse the chickpeas in a sieve or colander. Pop into a mixing bowl. Roughly chop the parsley and the dill (stalks and all). Keep separate. Peel and grate the garlic (or use a garlic press). Zest, then halve the lemon. Halve, peel and thinly slice the shallot. Trim the green beans.
Add the breadcrumbs, honey, parsley, half the lemon zest and half the dill to the bowl with the chickpeas and mix together. Season with salt and pepper. Use a fork to break down the chickpeas, then use your hands to mush the mixture together. Crumble in and incorporate half the feta, then shape into three even sized falafel patties per person. Keep to one side.
Heat a splash of oil in a frying pan over medium-high heat. Add the green beans and shallot and stir-fry until the beans are tender, 5-6 mins. Add a splash of water every now and then to help them cook. When nearly cooked, stir in the garlic and cook for 1 minute more. Season with salt and pepper and transfer to a bowl.
Wipe out your frying pan with some kitchen paper and return to medium heat with a splash of oil. When hot, add the falafel and brown on both sides, this will take around 2-3 mins on each side. Meanwhile, toss the remaining lemon zest and feta through the green beans and dress with a splash of olive oil and a squeeze of lemon juice.
Share the green beans and the sweet potato wedges between your plates. Serve the falafel alongside. Mix the remaining dill through the mayo and use to dip your wedges in! Enjoy!