Not only is falafel a great dish for those light summer nights, but it’s also really quick and easy to make from scratch. Enjoy with a side of salad or in pita bread with red onion and lettuce if you’re on-the-go.
1 cup chickpeas (cooked)
1 onion, coarsely chopped
2 large cloves of garlic, smashed
1.5 tsp ground cumin
1.5 tsp ground coriander
3/4 tsp cayenne pepper
½ bunch coriander stalks
1 lemon (juiced)
1-2 tbsp plain flour
- Drain the cooked chickpeas in a colander until there is no excess water left in the chickpeas.
- Put chickpeas into the food processor along with onion, garlic, coriander stalks, lemon juice and spices.
- Blitz until combined without using any water, scraping down the sides of the processor if needed. The mixture will not be smooth, but it should not have large chunks.
- Scrape out the mixture into a clean bowl and chill in the refrigerator for 30 minutes.
- Remove the chickpea mixture from the refrigerator. Add enough oil to a large saute pan so it reaches 1/2-inch up the sides and heat it over medium-high heat
- Meanwhile, drop spoonfuls of the chickpea mixture onto a plate with 1/4 cup flour. Roll into balls on the floured plate and press gently into patties of about about 1.5cm thickness.
- Shallow fry in hot pan for 5 minutes on each side or until golden on crisp on both sides and drain on absorbent papers.
- Serve with pita bread, Greek yoghurt, fresh vegetables, and sliced tomato.
Image via A Beautiful Mess