Falafel

2 Sep

Falafel

As a vegetarian, I am very familiar with falafels.  An Israeli/middle eastern favourite showcasing the beauty of the humble chickpea.  Delicious eaten alone as a little snack, or as part of a meal with salad and hummus with a pitta and maybe a few grilled veggies, aubergines, peppers, courgettes and the like.

Sadly now I can no longer eat the pitta, so I decided to replace it with sweet potato chips when I was making dinner the other night and it worked perfectly (although I say so myself)!

I was tempted to play around with the falafel, maybe adding a bit of sweet potato, or a few different herbs and spices.  Then I changed my mind.  Sometimes you just don’t need to play with a dish.  Falafel are amazing in their pure form. Having said that, maybe if I had more time on my hands…

You’ll also notice that I baked these falafel rather than fried them.  This is simply because I’m not a fan of deep fried foods.  You could deep fry the falafel for a couple of minutes until golden brown (about 4 minutes).

The ingredients:

1 tin Chickpeas

1 medium onion

2 cloves garlic

1 tsp ground coriander

1tsp ground cumin

Small pinch of chilli flakes (optional)

Parsley

1 egg

½ lemon

The recipes:

  1. Dice the onion and crush the garlic
  2. Sauté over a medium heat until soft and translucent
  3. Add the cumin, coriander and chilli and cook for a couple of minutes
  4. Drain and wash the chickpeas and add to the onion mix, off the heat.
  5. Mash the chickpea mixture and add in a handful of chopped parsley and squeeze in the lemon juice
  6. Whisk the egg and add in bit-by-bit to the chickpeas and mix until it sticks together to form a dough-like consistency (if you find the mix is too sticky/wet, use a bit of gluten free flour – chickpea flour (aka besan/gram flour) to bind the mixture.)
  7. Lightly grease a baking tray
  8. Using 2 tablespoons, shape the mix into balls and place onto the baking tray
  9. Bake for 20-25 minutes (or until golden brown) at 180 degrees Celsius

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