Chickpea & Apple Falafels with Spiced Bramley Chutney

A new take on falafels with the addition of apples. Served with tangy apple chutney and a fresh slaw. Perfect for summer picnics or packed lunches.

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In partnership with Great British Apples.

Here’s my final recipe with Great British Apples–delicious chickpea & Bramley apple falafels with a spiced Bramley apple chutney, crunchy slaw and flatbread. So good! Tasty British Bramleys are not only brilliant in crumbles and pies but in savoury dishes too. The slightly tangy Bramleys work really well in spiced Falafels, then combined with crunchy slaw, a quick apple chutney and, of course, a flatbread to scoop it all up.
I love using seasonal ingredients and although Bramleys are available all year round, I especially like to eat them in Autumn at the height of the apple season.

Did you know that Bramley apples have a high malic acid content similar to that found in tamarind (one of my favourite things to add to Asian dishes)?

Adding a little Bramley apple puree to recipes like curries and daals works in the same way to add tartness–I love it!

chickpea-apple-falafels-with-spiced-bramley-chutney 1a

Chickpea & Apple Falafels with Spiced Bramley Chutney

A new take on falafels with the addition of apples. Served with tangy apple chutney and a fresh slaw. Perfect for summer picnics or packed lunches.
Prep time: 30 mins
Cook time: 1 hr
4-6 servings
No ratings yet

Ingredients

For the falafels

  • 1 Bramley–core removed and chopped
  • Handful fresh coriander
  • 1 can organic chickpeas drained
  • Juice 1/2 lemon
  • 2 tbsp tahini
  • 9 tbsp gram flour

For the spice mix

  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1/2 tsp chilli flakes
  • 1/2 tsp sea salt
  • 2 tbsp olive oil for frying

For the chutney

  • 2 Bramley apples–peeled cored and finely chopped
  • 75 g dates stoned and finely chopped
  • 50 g sultanas
  • 125 ml apple cider vinegar
  • 2 tbsp wholegrain mustard
  • 1 pinch salt

For the slaw

  • 1 medium carrots sliced thinly
  • 1/4 cabbage sliced thinly
  • 3 spring onions sliced
  • Handful coriander
  • 2 tbsp toasted sunflower seeds

For the dressing

  • 2 tbsp extra virgin olive oil
  • Juice 1/2 lemon
  • 1 tbsp wholegrain mustard
  • 1 tsp maple syrup
  • Big pinch sea salt

For the flatbreads

  • 100 g buckwheat flour
  • 100 g white flour
  • Pinch sea salt
  • 100 ml water
  • 1/2 tsp baking powder
  • 2 tbsp coconut yogurt or plant-based yogurt

Instructions

To make the falafels

  • Core the Bramley and roughly chop.
  • Add the Bramley to a food processor with the chickpeas, lemon juice and tahini. Blend until ingredients come together. Once blended, transfer to a bowl. Stir in the spices and gram flour until well mixed. Leave for 10 minutes.
  • Now shape the mix into small patties.
  • Add oil to a frying pan and fry on a medium heat for approx. 6- 7 minutes, flipping half way through.
  • Transfer to a plate.

To make the Chutney

  • In a saucepan, combine the Bramley apples, dates and sultanas with vinegar, mustard and salt. Bring to the boil, then reduce the heat to a simmer for approx. 15 minutes. Cook until the apples have softened–stirring frequently.
  • Set aside.

To make the slaw

  • Add all the chopped veggies to a large bowl and mix.
  • Pop the dressing ingredients into a jar with a lid. Close the jar then shake to combine. Pour the dressing over the veg and stir to combine.

To make the flatbread

  • Pre-heat a griddle pan (or frying pan) so that it’s nice and hot.
  • In a bowl, mix the flour, oil, baking powder, salt & pepper and then add the water and coconut yogurt. Mix to form a dough and knead a little so that it comes together.
  • On a floured chopping board, roll out the dough and then place on a griddle pan (griddle pans work the best as you get lovely charred stripes on the flatbread, but a frying pan also works).
  • The flatbread will literally cook in a couple of minutes, simply flip it over when the underside is charring and cook on the other side a minute longer.
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