I saw so many food outlets in Amsterdam selling falafels but I was never brave enough to try one as I had no idea what they were. Fast forward several years and I was inspired to see what they are and so here is my easy falafel recipe.
I quite often double up the recipe so that we can have cold leftovers for lunch or a picnic too.
Chick peas, 400g tin
1 Onion, finely chopped
2 Cloves of garlic, crushed
1 Egg, beaten
50g Plain flour
2 tsp Ground cumin
2 tsp Ground coriander
Small handful chopped fresh parsley
3 Tablespoons Sunflower Oil
Preheat oven 220°C, 425 F, Gas mark 7.
Heat 1 tablespoon of oil in a frying pan and add the onion and garlic for 6-8 minutes stirring occasionally until they start to colour.
Add the spices and stir well in then transfer to a mixing bowl.
Drain and rinse the chickpeas and add to the bowl. Mash the chickpeas until they are broken down.
Stir in the chopped parsley and season with a little salt (optional) and pepper.
Add the beaten egg and mix well (hands are good for this although a little messy).
You can mould the falafels into small balls with your hands then roll in flour shaking off any excess.
Heat 2 tablespoons of oil in a frying pan and gently brown the falafels on all sides over a medium heat then transfer to a lined baking tray.
Bake in oven for 10 to 12 minutes.
Great served with salad, salad and cous cous or in a pitta bread with salad. Enjoy!
Another addition to serving them is either garlic sauce or a raita sauce which complements the falafels really well.