Falafel
~35 min (estimated)
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Ingredients
- 2 tablespoons Grapeseed Oil
- 1 chopped Onion
- 1 clove peeled crushed Garlic
- 400g (14.5 oz) Chickpeas
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- Handful Parsley
- 1 beaten Egg
Tip: For leavening, try 1 tsp baking soda + 1 tbsp vinegar (or 2 tbsp lemon juice) in place of one egg — works in cakes and quick breads, not recipes that rely on egg for binding or whipped volume.
Instructions
- Heat 1 tbsp oil in a large pan, then fry the onion and garlic over a low heat for 5 mins until softened. Tip into a large mixing bowl with the chickpeas and spices, then mash together with a fork or potato masher until the chickpeas are totally broken down. Stir in the parsley or dried herbs, with seasoning to taste. Add the egg, then squish the mixture together with your hands.
- Mould the mix into 6 balls, then flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 mins on each side, until golden brown and firm. Serve hot or cold with couscous, pitta bread or salad.
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