Chickpea and Feta Falafel (v)

Chickpea and Feta Falafel (v)

with Sweet Potato & Cheesy Green Beans

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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.

Allergens:GlutenMilkEggMustard
Preparation Time35 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 grams

Small Sweet Potato

1 pack(s)

Chickpeas

1 bunch(es)

Flat Leaf Parsley

1 bunch(es)

Dill

1 unit(s)

Garlic Clove

1 unit(s)

Lemon

1 unit(s)

Echalion Shallot

1 pack(s)

Green Beans

15 grams

Panko Breadcrumbs

(ContainsGluten)

1 sachet

Honey

1 block(s)

Feta Cheese

(ContainsMilk)

2 sachet

Mayonnaise

(ContainsEgg, Mustard)
Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2950 kJ
Energy (kcal)705 kcal
Fat42.0 g
of which saturates11.0 g
Carbohydrate59 g
of which sugars20.0 g
Protein21 g
Salt2.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Bowl
Cutting board
Sieve
Frying Pan
Plate
Instructionsarrow up iconarrow up icon
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Roast the Sweet Potato
Roast the Sweet Potato
1

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.

Prep the Veggies
Prep the Veggies
2

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.

Make the Falafel
Make the Falafel
3

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.

Fry the Beans
Fry the Beans
4

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.

Fry the Falafel
Fry the Falafel
5

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.

Serve
Serve
6

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!