I decided to make a big batch of falafels the other day. They can be whipped together in about fifteen minutes, shaped and then frozen to be cooked when required. I tend to have them for lunch in pitta bread with hummus, lettuce, tomatoes, onion, sesame seeds and sweet chilli sauce. I used a fresh chilli instead of the chilli flakes and powder suggested in the original recipe. Delicious and very healthy I would imagine!
Serves 8
Ingredients
- 1 tin chickpeas
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- handful mint leaves, chopped
- 1 chilli, finely chopped
- 2 tbsp plain flour
- 2 tbsp fresh parsley, chopped
- salt and pepper
- vegetable oil to cook
Method
- Heat oven to 200C/180C fan/gas mark 6.
- Blend all the ingredients, except the oil, together into a fine mix.
- Season with salt and pepper.
- Form into balls, place on baking sheet and press down lightly. Brush with a tiny amount of vegetable oil, and bake for twenty mins until they are hot in middle and crisp.
- Alternatively, you can fry them in a hot pan for about four minutes on each side.
Original recipe taken from here.
A uni chef 