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Chickpea & apple falafels with spiced bramley chutney
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5 from 1 vote

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.
Course Appetizer, Lunch, Snack
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Apples, Chickpeas, Plant-based, Vegan
Prep Time 30 minutes
Cook Time 1 hour
Author Niki Webster

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.

Notes

4-6 servings