If there is one thing I love in this world it is a good ol’ falafel ball. One thing I don’t love about them however is how often they are deep fried. So with a little research and experimenting I came up with my own recipe and method to make these lovely things which can be a great snack or addition to a platter style dinner or lunch.
As pictured, I like to serve mine with a plate full of spinach, pitta bread, hummus, avocado, tomato, feta cheese and minty couscous.
2 Cloves garlic, chopped
3 Slices of wholemeal bread
1 Red onion
4 Spring onions
2 Cans of 400g chickpeas
2 Sprigs corriander
Cumin and corriander to season
Olive/cooking oil spray
Preheat your oven to 200 and line a baking tray with tinfoil, set aside.
Crack your eggs into a small bowl, put your boxing gloves on and beat them up.
In a seperate large mixing bowl, smoosh the bread into breadcrumbs.
Add the chopped onion, spring onion,garlic, chickpeas and coriander along with the breadcrumbs into a blender, stopping to add the eggs. I like to keep mine quite chunky so that some of the chickpeas are still whole.
Next, roll the mixture into balls using a heavy tablespoon each, put onto the lined baking tray and flatten slightly using a fork.
Once you have lined up all the falafels, sprinkle the cumin and cayenne pepper generously on each side then spray with cooking oil.
Put in the oven to cook for about 12-15 mins on each side or until brown on the outside.
What you don’t eat right after cooking, keep in the fridge in a sealed container and microwave to reheat.