22 Street Lane Nursery - Dish of the Month

February 2024 Dish of the Month Recipe

Chickpea and Sweetcorn Falafel

Ingredients: • 1 tin of sweetcorn (around 200g) • 1 tin of chickpeas (around 240g) • Fresh herbs of choice • 1 small piece of garlic • Lemon juice to taste • Half a teaspoon of cornflour

Method: 1. Wash and drain the sweetcorn and chickpeas, making sure they are as dry as possible. 2. Finally dice the garlic and any herbs you want to add, i usually as some mint and coriander from our garden. 3. Add a little lemon juice, but not too much as it will make the mixture wet. add any other ingredients you wish to get creative. (this also works well with peas and beetroot, carrots, not just corn). 4. Roughly blend the mixture this works best with a hand blender. don’t blend it all too much leave some chickpeas whole and rustic. 5. Add the cornflower this should make the mixture thinker, behind creating your falafel balls. Line the parchment paper on straight onto a baking tray, the falafel will benefit from a good freeze before baking to remain firm. 6. Bake around 210 degrees for 15-20 minutes.