As part of my Easter Week cooking, I wanted to share a recipe that’s packed with flavour, warmth, and a little twist on a classic favourite. My Southern Spice Falafel brings together fragrant spices, wholesome chickpeas, and a touch of Southern-inspired seasoning to create falafel that’s crispy on the outside, soft on the inside, and full of bold taste. Whether you serve them in wraps, salads, or as a delicious snack, they’re a perfect plant-based option to brighten your Easter table. Below is a video and recipe for you.
Equipment needed
- Colander
- Food processor
- Teaspoon
- Tablespoon
- Baking tray
Ingredients
- Chickpeas x 1 – 2 400g tins
- Tahini x 1 tbsp
- Carrot x 1
- Mild chilli powder x 1 tsp
- Onion granules x 1 tsp
- Garlic granules x 1 tsp
- Smoked paprika x 2 tsp
- Cayenne pepper x 1 tsp
- Salt and pepper to taste
Method
- Drain the chickpeas using the colander and place them in the food processor.
- Peel and grate the carrots and put this into the food processor as well.
- Add all the other ingredients and blend together until the chickpeas are in small pieces.
- Remove the blade.
- Grab a small golf ball size of the mixture and shape it into a ball.
- Put the mixture into the fridge for at least a couple of hours or overnight
- Preheat the oven to 180°C or gas mark 5.
- Place the falafel onto a baking tray and bake for 15 – 20 minutes or until golden brown.
- Then serve in a pitta and a salad.
- Finally enjoy.
I hope this recipe inspires you to try something a little different this season and enjoy the comforting blend of spices with every bite. Happy Easter cooking! 🌿✨
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