Falafels
"Dont be tempted to use tinned chick peas for this recipe. It is worth the extra cooking time to use dried and cook them yourself. Serve them in a warm pitta pocket with yogurt and crisp salad ingredients."
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
16 falafels
- Serves:
- 4
ingredients
- 225 g dried garbanzo beans, soaked overnight in water
- 1 teaspoon salt
- 1 teaspoon cumin seed
- 1 teaspoon ground coriander
- 1⁄2 teaspoon cayenne pepper
- 1 garlic clove, crushed
- 2 tablespoons chopped fresh parsley
- 1⁄2 lemon, juice of
- 1 egg
- 4 pita breads
directions
- Drain the chick peas and place in a pan, cover with fresh, bring to the boil and boil rapidly for 20 minutes. Drain and place in a food processor with the salt, cumin, coriander, cayenne, garlic, parsley, lemon juice and the egg. Whizz until very finely chopped but not pureed.
- Preheat the oven to 220 degrees celcius. Using wet hands, shape the mixture into 16 balls, then flatten slightly into patties. Spray oil very lightly onyo a baking sheet and arange the falafels evenly spaced apart. Spray lightly oil and bake for 15-20 minutes.
- Place 4 falafels inside each warm pitta bread with mixed salad leaves and cherry tomatoes. Serve with yogurt in a seperate bowl to drizzle over the top.
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Reviews
-
Wonderful, scrummy, yummy....what more can I say?! Left out the egg and just used some cornstarch & water to bind. Made Arabian pita bread #17977 & guacamole #2708 to go with them. Thanks Lene! -
I tried this recipe as it baked the falafels rather than frying, they were great easy and very tasty!
