These tasty falafels are delicious served in a wrap or on top a pomegranate salad
Welcome to the new Feel Good Revolution weekly instalment. Meet Free Mondays. Can I get a WOOP WOOP?! No?…how about just a woop?
We’re starting with falafels.
- 6 cloves garlic, peeled
- 1 can of chickpeas (washed and drained)
- 1½ cups fresh parsley
- 1 cup fresh coriander
- ½ cup red onion (diced)
- ⅓ cup of all-purpose or wholewheat flour
- 1 tablespoon lemon juice
- 1½ tsp baking powder
- 1 – 1½ tsp salt
- 1½ tsp smoked paprika
- 1tsp cayenne pepper
- 2 tsp cumin
- ½ tsp black pepper
- 4-5 tbsp vegetable oil
The How To:
(You need to chill the falafel for 1-2 hours before frying else they’ll fall apart when you cook them)
- Pop your salt, pepper, fresh herbs, spices, lemon juice, baking powder, chickpeas, garlic, onion and flour in a food processor. Whizz until smooth stopping if you need to to scrape bits off the side. Scoop the mixture into a bowl and cover with cling-film. Make sure the cling-film is directly touching the top of the mixture to stop air from entering and pop in the fridge for up to 2 hours .
- Lay a sheet of parchment paper on a tray. Remove the chilled falafel mixture from the fridge and roll into balls with your hands (about 1½ – 2 tbsp of mixture per ball). Lay the balls on the parchment paper and gently flatten with the palm of your hand. They should be about ½ an inch thick.
- Prepare a plate lined with kitchen roll and heat the oil in a large pan over a medium-high heat until it is hot hot HOT. You can check it’s hot enough by dropping a teeny bit of mixture into your pan. If it sizzles you’re good to go. Carefully transfer 4 or 5 disks to the hot oil and fry until both sides of the falafel are crispy and golden. Transfer to the kitchen roll plate and dab off the excess oil. Keep going until you have cooked the whole mixture.