Falafels have become one of our weekly, regular meals. We love making an occasion out of them, because making falafel really just means making a whole Middle Eastern spread. We go a bit overboard making hummus, dolmades, halloumi, grilled artichokes and a Greek salad to accompany them…usually we have a flatbread and a few other dips too. Really, however you choose to eat your falafels, we’re sure that they will be delicious and see no possibility of them being a disappointment..!
If you’re feeling lazy, buy some pitta breads, make a quick hummus with the other half of your chickpeas (recipe can be found here), and enjoy them with some salad in the warm, lightly toasted pitta. If not, make a decadent spread like us and enjoy it over the course of the evening.
- 150grams Chickpeas (roughly half a can or so, or more depending on your appetites and the accompaniments to your meal!)
- Half a red onion, finely chopped
- Spices of your choice – we usually like to use cumin, paprika, ginger, salt and pepper, but really any will be delicious. Coriander is always a nice addition, along with stronger chilli powder!
- 1 ½ – 2 tsps of gram flour but normal flour will do
- Half a teaspoon of baking powder
- 2 cloves of garlic
- A generous handful of parsley
- The juice of half a lemon
- 2 Tblsp sesame seeds
First, preheat your oven to 200 degrees Celsius whilst you prep your ingredients.
Finely chop the onion, garlic and parsley and add to a mixing bowl, along with your chickpeas.
Put a dash of each of your chosen spices in the bowl and the rest of the ingredients and mix all of these together. You want to mash the mixture slightly before blending it for a minute or so (our ideal texture is for the herbs and spices to be blended in well but for the mixture to still retain some chunky texture, which the chickpeas will give it).
Once it has a taste and texture that you are happy with, roll the mixture into individual balls, which are roughly an inch ½ by an inch ½. You should get around 2-3 falafel balls each.
Pour some sesame seeds into a small dish and roll each ball in the seeds so that they are all lightly coated.
You are then ready to bake your falafel – it really was that simple. Put all falafels into an ovenproof dish and bake for around 40 minutes, turning them over after 20.