Baking with Mrs Bouw: Home Made Falafels!

Thursday, December 5, 2013



I remember the very first time I made these for Mr B he was rather sceptical. But now, months later, he considers it a treat meal and last night he even said they're just as good as eating a burger! This says a lot coming from a meat lover! My take on the tasty and wholesome falafel is a little healthier than some versions as I only lightly fry them as opposed to deep frying. I like to cook them in advance as they taste even better once they've had time to sit a little. They can be kept in the fridge for a number of days and I can't see why you couldn't freeze them but they never last long enough in our house! Falafels make such a great lunch or dinner (and a super quick one if you've prepared them in advance!) and you can really serve them with whatever takes your fancy. My favourite way is in a wholemeal wrap with baby spinach, a drizzle of sweet chilli sauce and a dollop of tzatziki (pictured below)... yum! Happy falafel making my friends :)
 

Home made falafels

Ingredients

2 x 400g cans chickpeas, drained, rinsed
1 brown onion, chopped
2 garlic cloves, chopped
1 cup fresh coriander, chopped
1 cup fresh continental parsley leaves, chopped
1 teaspoon ground cumin
1/3 cup plain flour
1 eggwhite
1 tablespoon olive oil
Salt and pepper to taste
Yoghurt or tzatziki, to serve.

Method

- Place chickpeas, onion, garlic, coriander, parsley, cumin, flour, eggwhite, salt and pepper in a large bowl and toss ingredients together.

- Place mix into food processor in batches (I find it's much quicker this way and stops your food processor from clogging up) and process until smooth.

- Using floured hands, shape the mixture into 2cm thick patties and place on a plate. I usually get about 10 patties out of this recipe but I guess you can make them as big or as small as you please.

- Cover and refrigerate for 30 minutes.

- Heat oil in a large frying pan over medium heat. Cook patties for 5 minutes on each side or until cooked through and slightly browned.

- Serve with salad and yoghurt or my favourite way is in a wholemeal wrap with baby spinach, a drizzle of sweet chilli sauce and a dollop of tzatziki.

- Enjoy!
 

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