After 2 weeks away I was ready to get straight back in the kitchen.
These falafels are quick and easy and full of flavour. Pretty helathy as well as they are baked and not fried for everyone on the standard January health kick.
Ingredients: Makes 12 Falafels
1 can chick peas
1 dsp tahini paste
1 clove of garlic
1/2 a red onion
1 bunch of parsley
1 bunch of corriander
1 tsp ground cumin
1tsp ground tumeric
1 tsp smoked paprika
1 tbsp breadcrumbs
1 tbsp brown flour (white if you don't have)
1 tbsp olive oil
1 tsp salt
Black pepper to taste
. Pre-heat an oven to 200 degrees
. Open the tin of chick peas and drain in a colander
. Chop the garlic, onion, parsley and corriander roughly
. Add all ingredients to a food processor and pulse until you get a mix that resembles a fine cous cous
. If you don't have a food processor then using a potato masher break up the chick peas and finely chop the other ingredients and add them in
. The mix should bind easily when squashed into balls
. Empty the mix into a bowl and make into around 12 balls then squash a little into discs ot patties
. Heat a frying pan to a medium heat and dry fry the falafels to colour
. Once coloured place on a baking tray and bake in the oven at 200 degrees for 10 minutes to crisp up
. I served them on toasted sourdough with spinach, hummus, cherry tomaotes, pomegranite and yoghurt. They make the perfect lunchtime snack.
I normally make a double batch and freeze whatever I don't eat. You can freeze them cooked or raw they keep very well either way.