Lifestyle

With Brits reducing their meat intake over recent years, more and more people are looking for meat-free dishes to make at home. Among the options out there, the chickpea is a great ingredient that can add a nutty flavour to dishes while also providing plenty of protein, fibre and healthy fats.

If that wasn’t enough, chickpeas can be used in a great variety of ways and are the perfect addition to most meals. From homemade hummus to rustic falafel ‘meatballs’, here are four chickpea recipes that are healthy, delicious and, perhaps most importantly, won’t cost the earth….

Traditional hummus

Makes 2-4 servings

Ingredients

  • 320g cooked chickpeas, plus 60ml of the cooking liquid and 2 tbsp of cooked chickpeas, to serve
  • 2 tbsp extra-virgin olive oil, plus 2 tablespoons, to serve
  • 1 tbsp tahini
  • 3 garlic cloves
  • Freshly squeezed juice of ½ lemon, or to taste
  • ½ tsp salt, or to taste
  • Freshly chopped flat-leaf parsley, to garnish (optional)

Method

Falafel ‘meatballs’

Makes 12 ‘meatballs’

Ingredients

  • 320g cooked green or brown lentils, well drained
  • 50g fine rolled oats
  • 70g finely grated carrot or celeriac
  • 2 garlic cloves, crushed
  • 1 tsp dried oregano
  • ½ tsp salt
  • 4 tbsp plain flour, for rolling
  • Oil, for greasing and brushing

To serve

  • Cooked wholewheat spaghetti
  • Fresh tomato sauce

Method

Chunky baked falafel patties

Makes 18 patties

Ingredients

  • ½ large onion (about 60g)
  • 2 garlic cloves
  • 320g cooked red kidney beans, well drained
  • 2 tbsp toasted ground sesame seeds or ground flaxseeds
  • 1 tbsp dark sesame oil (or olive oil)
  • 1 tsp salt
  • 2 tbsp gram flour (chickpea flour)
  • ¼ tsp bicarbonate of soda/ baking soda

To serve

  • Roasted red pepper and mustard sauce
  • Toasted sourdough
  • Rocket leaves
  • Pickled vegetables of your choice

Method

Fennel and lemon-scented falafels

Makes 24-26 small falafels


Ingredients

  • 180g dried chickpeas
  • 2 shallots
  • 2 garlic cloves
  • ½ bunch of fresh fennel fronds or coriander leaves
  • 1 tsp fennel seeds, crushed
  • 1 tsp grated lemon zest
  • ½ tsp bicarbonate of soda/baking soda
  • 1 tsp ground coriander
  • 1⁄ 8 tsp chilli powder
  • 1½ tsp salt
  • 230ml oil, for frying

To serve

  • Pitta pockets
  • Romaine lettuce leaves
  • 1 fennel bulb, shaved into thin shavings using a vegetable peeler
  • Pickles
  • Tahini sauce
  • Lemon wedges

Method

Falafel by Dunja Gulin (Ryland Peters & Small, £14.99) is out now

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