Ingredients (serves 2-3):
- 2 tablespoons of sunflower or vegetable oil
- 1 small onion – finely chopped
- 1 garlic clove – crushed
- 400g can chickpeas – washed and drained
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of dried parsley
- 1 egg – beaten
Start by heating up a tablespoon of oil in a pan over a medium heat and fry the onions and garlic for around five minutes until softened. Pour the drained chickpeas into a large bowl along with the cumin, coriander and parsley then add the garlic and onion. Mash the mixture together with a potato masher or using a handheld food blender. You don’t want to puree the mixture fully if you’re using the blender. Once the mixture is mashed and nicely combined, season to taste with salt and pepper. Add the beaten egg and stir the mixture once again.
Divide the mixture into six balls with your hands and then flatten so that they look like patties. Heat another tablepsoon or so of oil and fry each of the falafels for 3 minutes or so per side until golden brown.
To serve, arrange the falafels in tortilla wraps with some salad, mayonnaise or chilli dipping sauce and some garlic bread on the side. Enjoy!
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