Falafel with Seaweed

by Mara Seaweed June 12, 2023

Add a few of these moreish falafels to a pitta bread and load up with sliced lettuce or cabbage, cucumber, yoghurt and a dollop of hummus. Hard to beat for a quick, nutritious and satisfying lunch.

This quick dish uses Mara's superb Shony Seaweed Blend for a distinctively fragrant salty flavour. Savoury, zingy seaweed and spices work perfectly with our British-grown chickpeas.

Shony is a unique blend of three seaweeds - sugar kelp, oarweed and dulse - named after the Hebridean sea god, Seonaidh (pronounced “show-knee”).

Mara harvest seaweed sustainably from the pure, wild waters around Scotland and Ireland. To avoid contamination, the seaweed is packed into sealed sacks before being brought up the beach and delivered fresh to the factory. The seaweed is picked and processed within 24 hours to lock in flavour, ensure quality and secure maximum nutritional benefits.

Serves 4

Ingredients

2tbsp Shony Seaweed Blend
250g Chickpeas, cooked
1 Small Onion, shopped
1 Egg
2tbsp Tahini
2tbsp Ground Coriander
1tbsp Flour
1 Small Bunch of Parsely, finely chopped
3 Cloves of Garlic
1 Fresh Green Chilli, deseeded
1tsp Ground Cumin
50ml Water
3tbsp Rapeseed Oil

Method

Cook the chickpeas, drain and put into a food processor.
Add all the otherr ingredients except the oil.
Pulse briefly for 30 seconds. It is important that the mixture is not too smooth. If dry, add some water and blitz for a few more seconds.
Remove from the food processor and shape into small round patties the size of golf balls.
Heat the oil in a heavy based frying pan until very hot.
Drop in the falafels and cook for approximately 2-3 minutes, turning every so often until they are golden brown all over.
Remove from the pan and drain on kitchen paper.

Mara Seaweed

Author

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