If I had to eat one last lunch, this would be it. No questions. I love Middle Eastern food, and Falafel has to be one of its greatest inventions! Falafel could be associated with ‘fast food’ unhealthiness, as it is often served in kebab houses, but the ingredients are all part of the ‘superfood family’. And although they are best fried in oil, there is always a healthier way, try light frying in almond or olive oil.
I’ve kept my recipe fairly traditional, but will be trying some new additions to recipe over the next few weeks, just in time for summer…so check back for some variations!
- 1 1/2 cups of chickpeas (soaked in cold water overnight)
- 1/2 tsp baking powder
- 1 tsp cumin seeds
- 1 tsp cinnamon
- 1 tsp paprika
- 1 tsp salt
- Four cloves of garlic chopped
- 2 spring onions chopped
- 1 large handful fresh coriander
- oil of your choice to fry
- Drain any excess water from your bowl of soaked chickpeas and pat dry with a tea towel. Pour half of the chickpeas and the rest of the ingredients (except the oil and coriander) into your food processor and mix on high for a minute or so until the mixture looks smooth-ish.
- Add the rest of the chickpeas and coriander and mix for another minute. Make sure you don’t process too much, the mixture needs to still have a crumbly texture to it like below
- Once you have a good texture, use a tablespoon to form small pattie shapes (about a ping pong ball size & flattened) and place on a flat surface (such as a chopping board)
- Your mixture will make approximately 14 balls
- Once formed, heat your oil in a non-stick frying pan so that there is enough oil to cover the surface of the pan completely, heat on medium to high heat until the oil starts to sizzle
- Gently place the patties into the oil, you may need to do this in batches dependant on the size of your pan
- Flip each pattie over after about a minute, so that they start to golden all over. They will cook quite quickly, make sure they don’t burn flipping a couple of times. They should cook completely in around 4 minutes.
- Once golden all over, pick up each pattie using a tablespoon (pouring off any excess oil) and place on kitchen paper and pat gently.
- Serve warm or great the next day cold for packed lunches!
- Best served in pitta bread packed with salad, homemade hummus and Tzatziki…YUM!