I love Greek and Middle Eastern food and have always enjoyed eating Falafel, the vegetarian dish of chickpea balls that originates from the Middle East. My biggest gripe when eating falafel is that it is often very dry and bland and you especially tend to find this with shop-bought falafel. This version, is my own recipe and not very traditional, yet retains the moisture of the chickpeas and I feel has just the right amount of seasoning. I hope you find it easy to make and enjoyable to eat!
Serve it in a homemade pita bread, with some Humus, Tzatziki, grilled aubergine and salad.
1 Can or 200g Chickpeas (If from a can, ensure they are drained. If raw, soak them overnight beforehand in a bowl of water and then drain.)
2 tsp Cumin
half a tsp Coriander Seeds
1 Tbs Fresh Parsley
1 Tbs Fresh Mint
1 heaped Tbs Crushed Garlic
1 tsp Salt
half tsp Ground Black Pepper
quarter tsp Cayenne Pepper or Chili Flakes (optional)
1 Large Egg
3 Tbs Chickpea or White Flour
Olive or Canola oil for frying
- Place the drained chickpeas, herbs and all seasoning into a deep bowl and blend with a hand held stick blender for a few minutes until it is a thick texture, yet not too smooth.
- Add the egg and mix through.
- Spread the flour onto your work surface and then take spoonfuls of the chickpea mixture and make small balls using your hands. (Do not make the balls too large, nor over roll the shape as the mixture will be rather sticky to handle. Just get a rough ball shape going)
- Roll the balls in the flour to lightly coat them and set aside. (For a different coating, you can coat them in sesame seeds instead for a crunchier, nutty flavour.)
- Place the oil in a small deep pan and allow it to get to boiling point before placing a few balls in at a time.
- Stir occasionally to ensure they cook evenly.
- Remove the balls after a few minutes, once they are a deep golden brown.
- Place the balls first in a dish with paper towel, to drain off any excess oil and then serve immediately.
Makes around 12