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.

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