I recently purchased the “Tasty latest and greatest,” recipe book, where it shows you all the recipes that you can find on Tasty’s Instagram page.
I was paging through the book the other day, when I came across a recipe for Falafel. Firstly I have no idea to this day how to pronounce it, I just call it chickpea balls and when I was reading the recipe, I saw that I was eggless and well I had run out of ideas on what to make for my mother for lunch, so this recipe was screaming at me from the page….make me…make me…mmmmmmmmmmmmmaaaaake me… and that is what I did.
The downside, is that you can not just make it up and expect to fry it, nope you have to make it a least 3 hours ahead of time in order to allow it to chill.
Other than that little issue, the rest is smooth sailing.
It is also a healthy option for a meal and it is fired in a little oil, I tried to deep fry it as the original recipe said and it just broke up as it fried, but in a little oil that just just covers the base it fried beautifully.
Falafel can be eaten anyway and with anything.
I opted to chop it into cubes, add chopped tomatoes, chopped cucumber and chopped spring onions, mixed together with mayonnaise and fill the pita and to make it extra special, top with chopped chives.
- 2 x tins chickpeas, drained.
- 1 x onion, finely chopped.
- ¼ x cup parsley.
- 4 x garlic cloves, peeled.
- 1 x tbsp. lemon juice.
- 2 x tsp cumin powder.
- 1 x tsp salt.
- 1 x tsp black powder.
- ½ x tsp red chilli flakes.
- 1 x cup bread crumbs.
- Add all the ingredients, except the bread crumbs to the bowl of your food processor.
- Pulse, until all the ingredients are well combined.
- Pour into a bowl, add the bread crumbs and mix till well combined.
- Smooth and pat down into the bowl.
- Cling wrap and pop into the fridge for 2-3 hours.
- Using an ice cream scoop, create balls.
- Heat some oil in a pan add a couple of balls at a time and allow to fry till golden brown.