Ahh falafels. As a vegetarian I’ve eaten many a falafel in my time, and sadly many of them have been dry and unappealing. I’d been trying to think of something new to make for my work lunches and kept finding myself drawn to wraps and the like, so decided it was time to set aside my bad history of falafels and make some for myself!
Falafels are a great option for a quick and easy dinner or lunch, particularly as they hold up well to reheating, and they are nice and cheap to make which is an added bonus! I wanted to make sure they were full of flavour so packed them with fresh herbs (from my balcony garden!) as well as plenty of spices, and they turned out really delicious! Perfect lunch, ready in a flash!
- Brown onion
- 2 cans chickpeas
- 1/2 cup fresh coriander
- 1 cup flat leaf parsley
- 3 cloves garlic
- 3tsp ground coriander seeds
- 2tsp ground cumin
- 1/3 cup plain flour
- 1 egg
- Salt & pepper to season
- Finely chop the onion and drain the chickpeas
- Chop the herbs
- Place all ingredients in the bowl of a food processor and pulse until combined and almost smooth
- Flour your hands and form into balls and place on a tray
- Cover and refrigerate for 30 minutes
- When ready to cook, heat some oil in a pan and cook for 4-5 minutes on each side, ensuring they are cooked through
I like mine quite large and flat and got about 10 from the recipe, but if you’d prefer them smaller and rounder then go for it, just adjust the cooking time accordingly. Then you can eat them whatever way takes your fancy – as a burger patty, with a simple side salad, or in a wrap with some tzatziki like I did. Yummo! Perfect work lunch that I could build to my liking each day.
Are you a falafel fan?