Falafel

Difficulty: Easy – Medium

Makes 14 balls

Falafel is often hit and miss for me when dining out but I’d never actually made it. I thought I would put myself to the test and whipped up some deliciously crispy morsels of tastiness! Perfect for a Lebanese spread, on its own or on a wrap, I highly recommend giving this recipe a try.

Ingredients

• 1 can chickpeas
• 2 cloves garlic, crushed
• 1 small brown onion, chopped
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/4 cup parsley, chopped
• 1/2 cup besan flour
• 1 cup bread crumbs
• Olive oil for frying

Method

1. In a food processor, blitz the chickpeas, garlic, onion, salt, cumin, paprika and parsley until a paste is formed.
2. Mix in the besan flour and breadcrumbs to create a thicker, mouldable paste.
3. Using a tablespoon, measure out portions of mixture and roll into balls.
4. Pour olive oil into frypan about 1cm deep and heat.
5. Add the balls, press down gently on each and cook until golden brown before flipping.
6. Serve hot.