Sunday, 24 July 2011

Easy Falafel

I've made several versions of falafel in the past, but they've always been apt to fall apart on cooking. Not a major problem, but I've found that adding an egg and some fresh breadcrumbs to the mixture makes a more structurally sound falafel, which will even stand up to barbecuing.

Makes 8-10 falafel.
  • 1 tin of chickpeas, drained
  • 1 tsp paprika
  • 1 tsp ground cumin 
  • a little black pepper or chilli powder
  • 1 tbsp fresh coriander, chopped
  • 1 tbsp tahini paste 
  • 1 large clove of garlic, crushed
  • 1 cup of fresh breadcrumbs
  • 1 egg 
Blend the chickpeas, garlic, herbs and spices with the tahini and egg.
Mix in enough fresh breadcrumbs to make a dough-like mixture - add more if needed.
Chill in the fridge for 30 minutes to firm up.
Form into 8-10 small balls and flatten slightly.
Brush with vegetable oil on both sides and fry, oven bake or barbecue.

Serve with salad and hummus or tzatziki.

Makes 4 large 'veggie burger' patties instead of falafel.

Suitable for freezing.

Vegan alternative: Omit the egg and replace with and extra 1 tbsp tahini paste for a vegan option. Use around ½ cup of fresh (vegan) breadcrumbs,as the mixture will be slightly drier. Pin It

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