Baked laverbread falafel patties with cumin seed chickpea flatbread

This was so tasty! I had to have at least one recipe with laverbread in, it's a Welsh delicacy! (It's a seaweed for those who have not heard of it). You can get it fresh in markets all over Wales but I used tinned. The falafel patties are quite spicy and lovely and moist inside. You could make them as normal falafels but you'd need to deep fat fry them or roll them in a little chickpea flour to hold their shape. 

Ingredients 

1 can of chickpeas (400g) rinsed and drained

2 tbsp laverbread

2 tbsp rice bran oil

2 tbsp plain flour

A handful of fresh parsley, finely chopped

1 large garlic clove, minced 

Good squeeze of lemon juice

1 tsp sriracha

1 tsp cumin

1 tsp ground coriander 

A pinch of salt and pepper

(For the flatbreads I forgot to write the measurements but it was chickpea flour, rice bran oil, a splash of hot water, salt, a pinch or baking powder and a pinch of cumin seeds. Combine in to a bread dough consistency, roll very thin then fry in oil both sides.....when it starts to bubble it's ready to flip)

Method

Mash the chickpeas in a bowl with a potato masher, or blitz in a blender.

Combine all the other falafel patty ingredients and mix until all ingredients have combined.

Form into balls and place on a tray lined with baking parchment.

Oven bake on gas mark 6 for approximately 30 minutes, making sure you flip the patties over about half way through.

I served mine with salad and a wonderful spicy chutney from a local farmers market.