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
- In a food processor, blitz the chickpeas, garlic, onion, salt, cumin, paprika and parsley until a paste is formed.
- Mix in the besan flour and breadcrumbs to create a thicker, mouldable paste.
- Using a tablespoon, measure out portions of mixture and roll into balls.
- Pour olive oil into frypan about 1cm deep and heat.
- Add the balls, press down gently on each and cook until golden brown before flipping.
- Serve hot.
Besan flour is chickpea flour, isn’t it?
It sure is!
[…] much lived on falafels. They are delicious, filling and most importantly – cheap. I used this recipe and added a bit […]