We were busy in the kitchen this weekend and came across this amazing chocolate falafel recipe of by Nicola Jane Hobbs author of Fear Free Foods.
We love chocolate, we love falafel so we thought we’d give this mix of a recipe a go!
Chickpeas & chocolate, are you mad! We hear you ask – yes, we know it sounds crazy but it absolutely totally works, and they are so delicious.
1 x 400g tin chickpeas drained (240g drained weight)
1/2 tsp baking powder
3tbsp maple syrup or honey
30g cocoa powder
1/2 tsp vanilla extract
40g peanut butter, crunch or smooth
40g chocolate chips, dark or milk (optional) – we used pistachio here instead. You can use whatever you choose, nuts, raisins, coconut.
Preheat the over to 160°C and line a baking tray with baking paper
Place all the ingredients in a blender except the chocolate chips / pistachios and blend until crumbly
Stir through the chocolate chips / nuts and then shape the mixture into balls. If the mixture seems a bit too wet, add a little extra cocoa powder. Dampen your hands before shaping to stop the dough from sticking to them. You should end up with 10-12 falafel.
Place the falafel on the prepared baking tray and bake in the oven for 10-15 minutes. The longer you bake them for, the crispier and crumblier they will be. It’s personal preference, so it’s up to you how long you keep them in there – just make sure they don’t burn!!
Check out Nicola Jane Hobbs’ book Fear Free Foods.
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