For those of you that don’t know, falafel is a dish originating from the Middle East. It is made of chickpeas and spices and is often deep fried. The world-record size of a falafel is 74.75 kg which is gigantic. As you probably know by now, I like to try and make things healthier and easier to make at home. Deep frying is often forbidden in university halls – all that boiling oil mixed with students… Maybe not. So, I bake mine in the oven and have found that I prefer them this way. The chickpeas don’t soak up all the fat so they taste no-one near as greasy. Making them yourself is easy:
- 1 tin of chickpeas
- 1 small onion, diced
- 1tsp of cumin
- 1tsp of coriander
- 1tbsp of plain flour
- Optional: garlic
Drain the can of chickpeas and empty into a blender along with the diced onion. Add the spices and the flour. If you haven’t got a blender, put them in a bowl and use a hand blender (you can find them for a fiver). If you still don’t want to get one, get out a fork or a masher or something and give those arm muscles a work out.
Mash up the ingredients into a paste. Roll into small balls.
Preheat the over at ~160C and then cook the falafel balls for 15-20 minutes. I serve mine with pitta bread, salad (although the picture shows only cucumber), natural yoghurt and sweet chilli sauce. Average cost a portion: 90p (this recipe makes enough for two portions)
As I said, easy peasy! Have a great day!