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.
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.