Quick and easy falafel

This recipe comes from The Spruce Eats and I make these on a regular basis as they're so quick, simple, delicious and healthy! I often keep a batch in the fridge and bake them when needed, great for when you're short of time. I love serving the falafel on a bed of green salad leaves, or stuffed in a pitta bread with tomatoes, red onion, cucumber and hummus.

INGREDIENTS:

 

1 can chickpeas 

 

1 tbsp garlic (minced)

1 medium onion (finely chopped)

 

2 tbsp fresh parsley (finely chopped)

 

1 tsp coriander

 

3/4 tsp cumin

 

1/2 tsp salt

 

Pepper (to taste)

 

2 tbsp flour

Preheat the oven to 150°C/300°F/Gas mark 2.

 

Drain, rinse and mash the chickpeas. 

Combine them with the garlic, onion, parsley, coriander, cumin, salt and pepper in a medium bowl. Add flour and mix well.

Once all the ingredients are combined, roll out individual falafel balls about the size of a ping pong ball then flatten slightly. 

Many recipe books will tell you to fry the falafel in a pan of shallow oil, however I prefer to bake them in the oven as it's a much healthier cooking method. Bake for approx. 20 minutes turning halfway. Bake for longer if you prefer them with a more crispy finish.