We’re all over the wild garlic at the moment, there are no vampires getting anywhere near Low Sizergh!
200g chickpeas soaked over night (I have a feeling for the 99.9% rest of the population that buys them in tins, that just means 1 tin of chickpeas, drained and rinsed).
30g wild garlic
1 medium red onion, chopped
1 tsp ground coriander
2 tbsp olive oil
1/2 tsp cumin
1/2 tsp ground allspice
3/4 tsp salt
1/2 tsp baking powder
3 tbsp ground almonds
Add the chickpeas, wild garlic and onion to the food processor until the mixture is coarsely ground.
Add the oil and pulse until the mixture is finely chopped but not mushy.
Transfer to a bowl and add the spices, salt, baking powder and ground almonds, mix well.
Put in the fridge for an hour.
Heat the oven to 190 degrees c (Gas 5) and line a baking tray.
Wet your hands and roll about 2 tbsp of mixture into a small ball and transfer to the baking tray. Repeat with the rest of the mixture until all done.
Spray/drizzle the falafels with a little olive oil and bake for 25 min until golden brown.