I love felafels, and they are easy to make at home. I shallow fry them rather than the usual deep frying. I always find a pot full of boiling oil a little intimidating, plus shallow frying makes them slightly healthier. I usually accompany them with tzatziki and a tabbouleh made with quinoa instead of burghul. Mainly because I can never remember where to buy burghul form.
Ingredients
Felafels
2 tins chickpeas, drained
1 egg
1 onion, diced
3 cloves garlic, chopped
2 teaspoons coriander
2 teaspoons cumin
1 teaspoon salt
½ cup parsley
1 teaspoon bicarbonate of soda
2 tablespoons plain flour
Tabbouleh
2 cups cooked quinoa
1 cup chopped parsley
handful finely chopped mint
1 punnet cherry tomatoes, quartered
3 spring onions, chopped finely
¼ cup lemon juice
¼ cup olive oil
handful of chopped almonds, toasted
And
Oil for shallow frying (I use coconut)
Tzatziki
Salad
Wraps or flatbread, home made or bought
Method
- To make the felafels put the chickpeas, egg, onion, garlic, herbs and spices into a food processor and blend until almost smooth but with a few small chunky bits. Add the flour, salt and carb soda and mix briefly. Allow the mixture to sit in the fridge for about half an hour.
- Remove form the fridge and roll into balls. Flatten slightly and place on a plate.
- When all the mix is used heat some oil in a large frying plan – you want there to be enough oil to come ¼ – 1/3 of the way up the felafels. Carefully place the felafels in the pan and cook until golden brown on one side. Turn over and cook until the other side is also golden brown. Remove from pan and serve in wraps or flat bread with salad, tabbouleh and tzatziki.
- To make the tabbouleh place all the ingredients except the nuts in a bowl and gently but thoroughly mix. Sprinkle nuts over the top and serve