Falafel
Prep time
Cook time
Total time
Here's our basic recipe for falafel, so versatile it can be adapted or tweaked with whatever additions you fancy; spices, herbs, grated carrot etc I have many fond memories of cooking up batches of falafel. It was always a favourite at Freeman College, where I taught catering and nutrition to teenagers for many years before becoming a Mummy. It is also one of the small handful of vegetarian dishes Mr PLW will happily eat without saying "where's the meat?" tongue emoticon
Author: Hannah
Recipe type: Mains
Ingredients
- 1 tin of chickpeas
- 50g wholemeal self raising flour
- 1 egg
- 1 tsp ground cumin
- 2 tsp mild curry powder
- Half a finely diced onion
- 2 cloves of garlic
- Handful of coriander
- Handful of chopped spinach
Instructions
- Blitz all ingredients in a food processor or using a hand blender, add a little water if stiff.
- Pop into fridge until required.
- Lightly fry teaspoon size balls in coconut oil or roll into cocktail sausage shapes. Once crisp and golden on all sides, they are done.
- Put onto kitchen roll to cool and then serve.
- Uncooked mixture can be kept in the fridge for up to 3 days.
I'm Hannah from Lincoln! Mama to Penny who was born in February 2015. I have always been a bit obsessed with food and enjoy travelling and sampling as much of it as time allows. I'm sharing my baby led weaning recipes that can be used for all the family.
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