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Servings
Instructions
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Drain the chickpeas and rinse them well. Pat them dry.
Place the chickpeas, lemon juice, zest, chili sauce, onion, garlic, and seasonings in the bowl of a food processor and blitz for 20-30 seconds until smooth.
Add approx. half of the flour and mix in gently by hand. Continue mixing and adding in flour, just until the mixture holds together. Season with salt and pepper.
Portion into 30 g portions and roll. Place on a greased baking sheet, cover lightly in plastic wrap and refrigerate for 15-20 minutes.
Dredge in remaining flour and shake off to create a light coating
In a small bowl whisk together eggs and no oil dressing to create an egg wash and in a separate bowl place the panko crumbs.
Dip each falafel in the egg wash and then in the panko crumb and then return to the baking sheet
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