Chocolate falafel are not in the least bit traditional, but they're really delicious. They're made with chocolate almond butter as well as chickpeas, so they have a nutty dimension as well as a chocolate one. Enjoy them for lunch or surprise family and friends with them as part of a Middle Eastern feast.
Fry over a low heat with the cumin seeds and one tbsp of olive oil until soft.
2 tsp cumin seeds, 3 tbsp olive oil
Pour the chickpeas into a food processor. If using tinned, drain and rinse before doing this. Then pulse until the chickpeas are in small bits.
500 g cooked chickpeas or 2 x 400g tin chickpeas
Add the onion, raw chocolate almond spread, egg, parsley, ground coriander, turmeric, cayenne and salt.
4 tbsp raw chocolate almond spread, 1 large egg, a few sprigs of parsley, 2 tsp ground coriander, 1 tsp turmeric, ¼ tsp ground cayenne pepper, ¼ tsp sea or rock salt
Grind everything together in the food processor.
Roll the mixture into 23 ping-pong sized balls. Place in a moderately heated frying pan covered in the remaining two tbsp olive oil. Fry for about three minutes, then turn and cook for a further three minutes.
Place the falafel on a nonstick or lined baking tray and bake at 180℃ (160℃ fan, 350℉, Gas 4) for about 15 minutes or until crisp and golden.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.