Corn, egg, gluten, lactose, milk, nightshade, nut, peanut, sesame, soya & wheat free
- 1 tbsp olive oil
- 2 red chillis, de-seeded and finely sliced
- 500g / 1lb 2 oz carrots, scrubbed and diced
- approx 200g / 7 oz sweet potato, peeled and diced
- 500ml / 17fl oz wheat/gluten-free vegetable stock
- 800ml / 27fl oz coconut milk
- juice 2 limes
- approx 1 tsp tabasco (hot pepper sauce)
- sea salt
- Put all the ingredients, except the chickpeas, into a food processor and whizz until quite smooth.
- In another bowl use a potato masher or fork to brake the chickpeas into small pieces.
- Stir the rest of the ingredients into the chickpeas.
- Put into the fridge to chill for a while or overnight.
- When you are ready to cook the falafel, heat the oven to 180°C / Gas 5.
- Spray a baking tray with olive oil or use a pastry brush to coat it.
- Gently roll the mix into about 16 balls and spread out on the baking tray.
- Gently press each one to flatten a little and the spray / paint with oil.
- Bake for 15 minutes and then use a spatula to gently turn each one.
- Spray or paint the tops with more oil and then bake for a further 15 minutes.
- Serve warm in a wrap with lettuce and tomatoes or with salad. I used Warburton's gluten free super seed wraps which are also milk free.
- To make the dressing, use an electric whisk to blend all the ingredients except the oil.
- Keep the whisk going while you add the oil a little at a time.
- Wait for each addition to be combined before you add the next.
- You can use the dressing straight away or chill it to thicken it up.
Thanks go to Foods Matter for letting us reproduce this recipe.