1 can of chickpeas (400g) rinsed and drained
2 tbsp laverbread
2 tbsp rice bran oil
2 tbsp plain flour
A handful of fresh parsley, finely chopped
1 large garlic clove, minced
Good squeeze of lemon juice
1 tsp sriracha
1 tsp cumin
1 tsp ground coriander
A pinch of salt and pepper
(For the flatbreads I forgot to write the measurements but it was chickpea flour, rice bran oil, a splash of hot water, salt, a pinch or baking powder and a pinch of cumin seeds. Combine in to a bread dough consistency, roll very thin then fry in oil both sides.....when it starts to bubble it's ready to flip)
Mash the chickpeas in a bowl with a potato masher, or blitz in a blender.
Combine all the other falafel patty ingredients and mix until all ingredients have combined.
Form into balls and place on a tray lined with baking parchment.
Oven bake on gas mark 6 for approximately 30 minutes, making sure you flip the patties over about half way through.
I served mine with salad and a wonderful spicy chutney from a local farmers market.