Go crazy for chickpeas with four falafel recipes that won’t break the bank

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Privacy NoticeWith Brits reducing their meat intake over recent years, more and more people are looking for meat-free dishes to make at home. Among the options out there, the chickpea is a great ingredient that can add a nutty flavour to dishes while also providing plenty of protein, fibre and healthy fats. If that wasn’t enough, chickpeas can be used in a great variety of ways and are the perfect addition to most meals. From homemade hummus to rustic falafel ‘meatballs’, here are four chickpea recipes that are healthy, delicious and, perhaps most importantly, won’t cost the earth…. Traditional hummus Makes 2-4 servings

Hummus can be used as a dip, side dish or as a spread, and can be easily made at home
(Image: Ryland Peters & Small)

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Ingredients 320g cooked chickpeas, plus 60ml of the cooking liquid and 2 tbsp of cooked chickpeas, to serve 2 tbsp extra-virgin olive oil, plus 2 tablespoons, to serve 1 tbsp tahini 3 garlic cloves Freshly squeezed juice of ½ lemon, or to taste ½ tsp salt, or to taste Freshly chopped flat-leaf parsley, to garnish (optional) Method Put all the ingredients, except the extra chickpeas and olive oil to serve, in a blender or food processor and blend, slowly adding the cooking liquid until you get a thick and creamy consistency. This will take about 1 minute. High-speed blenders make the creamiest texture and need less liquid and time, but both food processors and stick blenders can also be used. Then, adjust the lemon juice and salt to taste. Serve topped with 2 tablespoons of extra-virgin olive oil and 2 tablespoons of whole chickpeas. Garnish with chopped flat-leaf parsley, if you like. Falafel ‘meatballs’ Makes 12 ‘meatballs’

Falafel ‘meatballs’ are a great meat-free pasta dish
(Image: Ryland Peters & Small)

Ingredients 320g cooked green or brown lentils, well drained 50g fine rolled oats 70g finely grated carrot or celeriac 2 garlic cloves, crushed 1 tsp dried oregano ½ tsp salt 4 tbsp plain flour, for rolling Oil, for greasing and brushing To serve Cooked wholewheat spaghetti Fresh tomato sauce Method Mix together all the ingredients (except the flour and oil) in a bowl and allow to sit in the fridge for at least 1 hour, or overnight. Preheat the oven to 180°C/160°C fan/gas mark 4. Form the mixture into walnut-sized balls, flatten them slightly and roll in flour, shaking off any excess. Grease a parchment-lined baking sheet with oil and oil each falafel using a silicone brush when you place them on a lined baking sheet. Bake in the preheated oven for 20 minutes; no need to turn them. They are done when a thin crust is formed and they dry out slightly while achieving a golden hue. Serve freshly baked with spaghetti and tomato sauce, but they taste good served the next day, too. Chunky baked falafel patties Makes 18 patties

Chunky baked falafel patties pair well with toasted sourdough
(Image: Ryland Peters & Small)

Ingredients ½ large onion (about 60g) 2 garlic cloves 320g cooked red kidney beans, well drained 2 tbsp toasted ground sesame seeds or ground flaxseeds 1 tbsp dark sesame oil (or olive oil) 1 tsp salt 2 tbsp gram flour (chickpea flour) ¼ tsp bicarbonate of soda/ baking soda To serve Roasted red pepper and mustard sauce Toasted sourdough Rocket leaves Pickled vegetables of your choice Method Preheat the oven to 180°C/160°C fan/gas mark 4. In a food processor fitted with an “S” blade, finely chop the onion and garlic. Mash the beans with a fork, leaving some chunks, then mix the beans with the chopped vegetables and all the other ingredients. The mix should resemble a thick cookie dough. Use a measuring spoon to scoop 18 flat, free-form patties onto the lined baking sheet. Bake in the preheated oven for 15-20 minutes until dry enough to remove from the baking sheet without falling apart. These falafel patties are on the saltier side and are great served on toasted sourdough bread with roasted red pepper and mustard sauce, rocket and any type of pickled vegetables of your choice on the side. Fennel and lemon-scented falafels Makes 24-26 small falafels

Fennel and lemon-scented falafels are bursting with flavour
(Image: Ryland Peters & Small)

Falafel by Dunja Gulin (Ryland Peters & Small, £14.99) is out now
(Image: Ryland Peters & Small)

Ingredients 180g dried chickpeas 2 shallots 2 garlic cloves ½ bunch of fresh fennel fronds or coriander leaves 1 tsp fennel seeds, crushed 1 tsp grated lemon zest ½ tsp bicarbonate of soda/baking soda 1 tsp ground coriander 1⁄ 8 tsp chilli powder 1½ tsp salt 230ml oil, for frying To serve Pitta pockets Romaine lettuce leaves 1 fennel bulb, shaved into thin shavings using a vegetable peeler Pickles Tahini sauce Lemon wedges Method Soak the chickpeas in plenty of water for 12 hours. Drain, discarding the water, cover with fresh water and leave to soak for a further 12 hours. Drain, rinse well and drain again for another 5 minutes. The 24-hour soak will make the falafel easier to digest and the mixture won’t be too dry. First, blend the drained chickpeas, the texture should resemble coarse sand. Add all the remaining ingredients (except the frying oil) and blend until you get a paste. Cover with clingfilm and place in the fridge for 1 hour, or longer. Roll into walnut-sized balls, wetting your hands occasionally to prevent sticking. Deep-fry the falafels in hot oil for 4 minutes until nicely browned. Because we’re using soaked chickpeas, these falafels need to be deep-fried to make them digestible – baking them wouldn’t work. Warm the pitta pockets and fill them with lettuce, fennel shavings, pickles and falafel balls, then serve with tahini sauce and lemon wedges. Falafel by Dunja Gulin (Ryland Peters & Small, £14.99) is out nowStory SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood

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