Ingredients:
For the broccoli:
- 1 250g bag Ocean Garden broccoli florets
- 450g chickpeas, soaked overnight
- 3/4 cup parsley, chopped
- 1/2 cup coriander, chopped
- 1 large onion, chopped
- 1 garlic, chopped
- Salt to taste
- 1 1/2 tsp cumin
- 2 tsp dried coriander
- 1 tsp black pepper
- 1 tsp baking powder
- 2 tbsp olive oil to cook
To serve:
- Pita bread
- Tomato, sliced
- Radish, sliced
- Pickles, chopped
- Mint leaves
- Tarator sauce
Method:
1. Drain the soaked chickpeas and dry well.
2. To the bowl of a food processor, add the broccoli florets, along with all the falafel ingredients. Pulse to grind. Keep some texture.
3. Heat olive oil in a skillet and pan-fry falafel until cooked and golden on both sides. You can also bake or air-fry them.
4. Serve in pita loaves with sliced tomato, sliced radish, chopped pickles, mint leaves, and tarator sauce.