Quick, easy falafel, using soaked chickpeas
These chickpeas are absolutely delicious. They don’t take long to make as they are just whizzed up in a blender and then fried. Perfect served with houmous or gram flour flatbreads and a side of salad.
INGREDIENTS
120g soaked chickpeas (I use Bold Bean Co in a jar)
20g chopped onion
*20g rye bread (optional, see note at bottom of instructions)
10g (big handful) of fresh coriander
5g (or half) a fresh chilli
10ml (or half) the juice of a lime (or lemon)
1 tablespoon of cumin
1 tablespoon of extra virgin olive oil
1 tablespooon of cold water
Salt and pepper
40g houmous to serve
INSTRUCTIONS
Put all the ingredients in a food processor with half a tablespoon of extra virgin olive oil and the tablespoon of water. Whizz until you have a mixture that holds together.
Make 6 balls out of the mix. Add the falafel to a hot pan with the remaining 1/2 tablespoon of extra virgin olive oil. Cook over a medium heat, use a lid to help the felafel warm through. Once they are lightly browned on one side, turn and cook on the other side. I squished them down a bit so they had a bigger surface area to brown.
Serve with houmous and salad.
*it will also work without the rye bread but it helps them get the nice little brown crust.