Name: Vegetable loaded corn falafel bites
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 1.5 cup corn char grilled; 1 large sweet potato grated; 1 cup baby marrow grated; 1 cup chickpea flour sifted; 1 spring onion finely chopped; 1/2 red onion; 3/4 cup water; 1/2 cup brown rice flour; 1/4 cup fresh coriander finely chopped; 1 lime juiced; 1 tbsp pickled jalapeños chopped plus 1 tbsp jalapeno pickle brine; 2 tsp onion powder; 2 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp baking soda; 1/2 tsp apple cider vinegar; generous pinch pink Himalayan salt and pepper

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Ingredients (17)

1.5 cup	corn — char grilled
1	large sweet potato — grated
1 cup	baby marrow — grated
1 cup	chickpea flour — sifted
1	spring onion — finely chopped
1/2	red onion
3/4 cup	water
1/2 cup	brown rice flour
1/4 cup	fresh coriander — finely chopped
1	lime — juiced
1 tbsp	pickled jalapeños — chopped plus 1 tbsp jalapeno pickle brine
2 tsp	onion powder
2 tsp	ground cumin
1 tsp	smoked paprika
1/2 tsp	baking soda
1/2 tsp	apple cider vinegar
generous pinch	pink Himalayan salt and pepper

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Method:

Add corn, sweet potato, zucchini, spring onion, red onion, coriander, jalapeno pickles, jalapeno brine, lime juice, onion powder, ground cumin, smoked paprika, salt and black pepper to a mixing bowl. Mix well.

In a separate bowl, add the chickpea flour, baking soda and apple cider vinegar on top of the baking soda so that it activates it. Then slowly add the water so that you form a nice paste without lumps, keep adding the water until the mixture is well combined. You can use a whisk to remove any lumps.

Add the chickpea mixture to the veggies and combine well. Add the brown rice flour to the mixture, make sure everything is well combined and let sit for 10-15 min.

Wet your hands and shape the mixture into small balls or desired shapes.

Heat a griddle pan, brush with olive oil to avoid sticking and place the bites onto the pan. Cook for a few min on each side so that they have beautiful char lines. Flip over and brush with olive oil if needed.

Serve hot with lime wedges and your favourite dipping sauce.

Recipe reprinted with permission from Mira Weiner, follow along on Instagram for more plant-based recipe inspiration. Images captured by Samantha Lowe.