I’ve been meaning to try making falafel on and off for about a year after first encountering it in a vegan café in Buchanan St and mispronouncing it horribly (it’s faLAfel, not falaFEL, fyi). But so many of the recipes called for compromising its healthful nature by deep-frying it, which I wasn’t keen to do. Then this recipe from Frugal Feeding popped up on my googlereader and I decided it sounded the perfect way of getting a tasty protein-hit. Despite the scoffs of my anti-vegetarian eating companions (Rosanna Brown).
I ate these first hot in the evening with some peanut butter hummus and peas, and then cold the next day for lunch with some pita bread, lettuce, and a dip that I’d whisked together consisting of cream cheese, yoghurt, garlic salt, and chives; both methods of eating are recommended, though they certainly did taste nice and crispy when eaten hot which was lost slightly the next day.
1x 400g tin of chickpeas in water (or half a cup of dried chickpeas soaked and cooked as per packet instructions)
1/2 a small red onion, finely chopped
1/2 tsp dried chilli flakes
1/2 tsp coriander (or half a handful of fresh, finely chopped)
1/2 tsp ground cumin
1 clove garlic
a little oil
the zest of 1/2 a lemon and the juice of a quarter of it
1 egg (beaten lightly then divided into 2)
1/2 tbsp plain flour, plus extra for coating
salt and pepper
2-3 tbsp of breadcrumbs
- Mash the chickpeas with a fork.
- Add all other ingredients except one of the egg halves and the breadcrumbs.
- Roll the mixture into 1-inch balls. Coat in flour, roll in the remaining egg, then cover in breadcrumbs.
- Place on an oiled tray and bake for 20-25 minutes at 200oC