Falafels are a chickpea fritter from the Middle East often served in wraps with hummus or tahini* or served in a tomato sauce like meatballs. Falafel takeaways are hugely popular in Amsterdam, served in pitta bread with salad and sauce. Find them in Norwich - Moorish, Ruth's or Falafel and Friends on the market. (All listed on my directory)
| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
portions
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Ingredients
- 1 tin / 225g chickpeas drained
- 2 cloves garlic
- 1 medium onion chopped
- 2 tablespoons flat parsley
- 1 tablespoons leaf coriander (optional)
- 1 teaspoon ground cumin (heaped)
- 1/2 teaspoon bicarbonate of soda
- 30 g breadcrumbs
- 1 small egg
- seasoning
Ingredients
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Instructions
- Process the chickpeas, garlic, onion and herbs to make a pulsed / mashed mix.
- Spoon in to a bowl and then mix in the rest of the ingredients to make a smooth soft mix, season well.
- With damp hands mould in to 12 - 14 round balls and then slightly squash each one to make a UFO shaped falafel.
- Deep-fry in hot oil setting 8 / 180*c until golden brown.
- Serve 3 – 4 falafel in a warm pitta bread with salad and hummus.
Recipe Notes
Variations – Make 4 burger patties with the same mix, pan-fry in a little olive oil until golden on both sides and serve in wholemeal baps with pickles.
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