I do believe I have mentioned before my adoration for the humble falafel! They are a staple in our kitchen, easy to make and very tasty, you can add whatever herbs you like although I find coriander (cilantro) and mint are the best. We always add fresh chilli for a little heat and I love to use a nice multigrain bread for the breadcrumbs.
Great in lunch boxes, as a snack, on a sandwich, as party food or a meal with salad or vegetables (see below for our favourite way to eat em’). They can be made ahead of time and kept in the fridge overnight before frying.
Falafel is FANTASTIC!!!
Preparation time: 15mins (+ 30mins refrigeration time)
- 500g (18 oz) chickpeas, cooked or tined
- 2 slices multigrain bread, roughly diced
- 3 garlic cloves, smashed
- 1 red chilli (optional)
- 2 tbs fresh mint and/or coriander (cilantro)
- 1 tbs sesame seeds, toasted
- 1 tsp cumin seeds, roasted and ground
- 1 tsp turmeric
- ½ tsp paprika
Add all the ingredients to a food processor and pulse until mixture just starts to come together; ingredients should be finely chopped but not pureed. Be careful not to over process the mixture; you still want plenty of texture.
Turn the falafel mixture into a bowl and work together with your hands adding a little water or oil if mixture is too dry.
Form into balls or small patties. Set aside in the fridge for 30 minutes for the best result when frying.
To cook the falafels add enough rice bran oil for deep frying to a medium heavy based fry pan (5cm – 2inch).
Heat the oil until hot and cook the falafels in batches over a medium-high heat until golden and crisp on all sides; remove and drain on absorbent paper.
Serve the falafels with hummus, yoghurt or sweet chilli sauce.
Our favourite way to eat falafel is in wraps! It makes a great informal dinner or lunch and kids love em’. Place one or two falafels on a fresh tortilla wrap, squish them down a little and then top with hummus, yoghurt (optional), sweet chilli, tabouleh, baby lettuce and pineapple and wrap it up!!! Yum numnumnumnum!!!
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