FALAFEL

vegetarian

Why not pack some falafel in pitta pockets for your lunch, or eat with Greek salad for a satisfying supper.

 

Serves 2-4

  • 400g (14 oz) can chickpeas, drained
  • half a small onion, very finely chopped
  • 1 hot red chilli, very finely chopped
  • ¼ teaspoon ground cumin
  • 1 tablespoon chopped fresh coriander
  • 1 egg, lightly beaten
  • 2 tablespoons flour
  • olive oil for frying
  • seasoning

Method

  1. Mash the chickpeas, onion, chilli, cumin and coriander well together and season to taste. It may take a while to get the mixture soft enough to shape, as chickpeas can be quite dry and firm, but persevere and the mixture should come together.
  2. Shape into 8 round balls and flatten into patties. Dip first into the beaten egg and then into the flour, shaking off any excess. Heat the oil in a frying pan and cook the patties for 2-3 minutes until golden brown. Drain well on kitchen paper.