My mom sent me this recipe from her Fairlady magazine (October 2013 issue), and I decided to give it a bash. I am a HUGE fan of Mediterranean cuisine, and this 6-step Falafel recipe was so easy, and DELICIOUS that I just had to share it.
2 x 400g tinned chickpeas, rinsed & drained
2 garlic cloves
1/2 red onion, finely chopped
1 cup breadcrumbs
1/2 tsp bicarbonate of soda
1 tsp baking powder
1 tbsp flour
2 tsp cumin, ground
2 tsp coriander, ground
1/2 tsp dry chilli flakes
10g flatleaf parsley, chopped
10g coriander, chopped
Sea salt and black pepper
Vegetable oil for shallow frying
Step 1: Place the drained chickpeas in a food processor and blitz until smooth.
Step 2: Add the remaining ingredients to the pureed chickpeas in the food processor, season well and blitz again until combined.
Step 3: Place the pureed mixture into a bowl, shape into small balls and place on a lined baking tray. The mixture will seem quite dry – but it came together nicely when shaping.
Step 4: Heat a frying pan with oil, fry the falafel in batches for 2-3 minutes on each side until golden brown and cooked through. Drain on paper towel.
Step 5: Heat up your pitas – you can use a griddle pan, oven or even a microwave (read the instructions on your pita bread pack).
Step 6: To serve, place a dollop of tzatziki inside a pita, then add the falafel balls. I also spread some hummus inside my pita. Garnish with fresh mint and parsley. Smash in face.
If this isn’t a girl loving her falafel, then I don’t know what is.