HOMEMADE FALAFEL WITH SHONY SEAWEED

A quick dish which uses our favourite seaweed blend to add a fragrant sweetness and bring balance to savoury, zingy spices. 

Serves 4 
TIME 20 MINS PREP, 3 MINS COOKING 
EASY

Stuff a few of these moreish falafel into pitta bread and load up with sliced lettuce or cabbage, cucumber, yogurt and a dollop of sweet chilli sauce. Hard to beat.

You can find more great recipes like this in co-founder Xa's The Seaweed Cookbook.

INGREDIENTS

• 2 tbsp Shony
• 2 x 400g tins of chickpeas
• 1 small onion, chopped
• 1 egg
• 2 tbsp tahini
• 2 tbsp ground coriander
• 1 tbsp plain flour (gluten free is good too)
• 1 small bunch parsley, finely chopped
• 3 cloves of garlic
• 1 fresh green chilli, deseeded
• 1 tsp ground cumin
• 50ml water
• 3 tbsp rapeseed oil

METHOD

1. Drain the chickpeas and put into a food processor.
2. Add all the ingredients except the oil.
3. Pulse briefly for 30 seconds, it is important that the mixture is not too smooth. If dry, add some water and blitz for a few more seconds.
4. Remove from the food processor and shape into small round patties the size of golf balls.
5. Heat the oil in a heavy based frying pan until very hot.
6. Drop in the falafels and cook for approximately 2-3 minutes, turning every so often until they are golden brown all over.
7. Remove from the pan and drain on kitchen paper.