Tempeh, The Authentic Way | Tempeh History

Tempeh and Chickpea Falafel

Serves 4

Takes 30 mins

  • 1 pack Original Plant Power Tempeh
  • 1 400g tin chickpeas
  • 2-3 tsp cumin
  • 2 tsp ras el hanout
  • 1 tsp paprika
  • 1 tsp coriander
  • Fresh parsley
  • Fresh coriander
  • Fresh mint (optional)
  • 2 dried apricots (optional)
  • 1 small onion
  • 1 garlic clove
  • To serve
  • Plant based yoghurt and tahini
  • Hummus
  1. Finely chop the red onion. Add a little olive oil to a saucepan over a medium heat. Once hot, add the onion and sauté until soft with 1 tsp ras el hanout and salt.
  2. Drain the chickpeas and add to a blender with the tempeh (broken into pieces), sautéed onion, garlic, spices, salt, herbs, dried apricots (if using) and blend until nice and smooth.
  3. Roll the mixture into 8 – 10 balls or patties.
  4. Either gently pan fry in a little olive oil until golden or pop into a pre heated oven at 170°C for 20 minutes.
  5. Enjoy drizzled with a plant-based yoghurt and tahini sauce or hummus.

Recipe created by Nourish Flourish Nutrition
www.nourishflourishnutrition.co.uk/

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