QUICK FALAFEL
Servings: 2
Ingredients:
- 1 small onion, cut into a few chunks
- 1 clove garlic
- 400g tin chickpeas, drained (240g when drained)
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ – ½ tsp chilli powder
- 4tbsp fresh coriander, chopped
- Salt
- Black pepper
- 1tbsp plain flour
- 2tbsp oil
- To serve: pitta bread, lettuce, salsa, tzatziki (optional)
Preparation:
Place the onion and garlic in a food processor, and blitz for a few seconds until a paste is formed. Add the drained chickpeas and spices, and blitz again until fairly smooth.
Add the chopped coriander, and mix by hand until well combined (or blitz again in the food processor if you prefer – I just wanted the coriander to remain visible). Season well.
With clean hands, shape the mixture into a few small balls (I made 6), and press them down gently into patty-shapes. Spoon the flour onto a small plate, and gently coat each patty in the flour (don’t worry if you don’t manage to coat the sides – just the two flat sides will do).
Heat the oil in a frying pan, and add the patties. Cook on a medium heat for around 4 minutes each side, until golden brown and crispy.
If desired, serve in a pitta bread with lettuce and a cooling sauce (e.g. salsa or tzatziki).
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