Falafel

This recipe for falafel originates in the Middle East but they are eaten in many parts of the world. They are often wrapped in pitta bread to make a sandwich with hummus or pickle.  According to Wikipedia they may have originated as a substitute for meat.

Clearly this isn't a traditional Spanish tapas idea but they do make an excellent snack and fit well into the tapas theme.

We make and eat these regularly, either by themselves or with a selection of dips.

In particular, these make a great snack for long car journeys, easy to eat (without the dips, of course) and filling enough to keep us going.

Also we don't get crumbs all over the car seats which is so often a problem with sandwiches.

Ingredients for Falafel

To make 12:


200g Dried Chickpeas, well soaked

1 Red onion, roughly chopped

3 cloves Garlic

1 slice White Bread, cubed

120ml fresh Parsley leaves

120ml fresh Coriander, no tough stalks

5ml Ground Cumin

15ml Vegetable Oil, for frying

Salt & Pepper to taste

Total

KCal

728

46

13

67

11

2

8

120

5

1000

Around 85 KCal each

Method

Make sure that the chickpeas have soaked for at least 12 hours and then rinse well and drain.

Put the chickpeas and all the other ingredients except the oil in a food processor and blend into a smooth paste. This always takes longer than I expect, but I am an impatient cook.

Heat the oil in a frying pan, enough for shallow frying.

Make small balls of the paste, a bit smaller than a golf ball, an then flatten them between the palms of your hands.

Fry a few of the patties at a time, browning them evenly on one side and then flipping them over to brown the other side. Put onto kitchen towel to drain any excess oil.

They can be eaten hot or cold.


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