I thought it would only be right for the first recipe I post to be Falafel, so here it is.
I first had Falafel in a Moroccan restaurant, I’d seen it in stores and food markets and never actually went and tried some, thankfully I did and fell in love.
Originally made with chickpeas my variation includes mashed carrot with other herbs and spices.
I actually made this tonight for dinner and started prepping it at 4pm (a bit too keen for dinner).
– 400 can of chickpeas, drain first (drained weight 250g)
– 2 carrots chopped
– 1 tablespoon of cumin
– 2 tablespoons of flour
-1/2 teaspoon of baking powder
– 1 pinch of salt and pepper (to taste)
– A drop of sweet chili sauce (optional)
– minced garlic (to taste)
- Drain the chickpeas and rinse them.
- Place the chickpeas into a food processor with garlic, cumin and carrot then add salt and pepper to taste. Process until the mixture forms a firm paste.
- Add flour and baking powder
- Ensure the mix is firm enough and then to roll into balls or ‘patties’
- Coat the little rolls of Falafel in oil, place on a tray and bake for 20 minutes until crispy and golden brown.
Enjoy these little bits of love with pita breads filled with salad any dressing you wish, or include them in a salad or smush into a sandwich or wrap! ❤
(ps, keep your eye on them as my ovens a little crazy, you don’t want them cremated!!)