We love to serve these quenelle-shaped spicy treats amongst our pre-dinner canapés. Simple to make, especially if you have to hand a few fresh spices and ingredients.
The origin of falafel is middle eastern and many recipes and adaptations within differing cultures are known and used.
Being British (with a love of curries!), our version leans toward a little Indian spicing and there is no better accompaniment to an exoctically-flavoured meal than these!
- 400g tin Chickpeas, drained & rinsed
- 1 medium Onion, finely diced
- 1 large clove Garlic, finely diced
- 2 dessertspoons Plain or Gram (Chickpea) flour
- 1 Egg, beaten
- 1 small bunch fresh Coriander or Parsley
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander seeds
- 1 teaspoon Tumeric
- 1 teaspoon black Onion seeds
- 1 dessertspoon of spicy chutney (optional)
- Salt & Pepper
- Toast the Cumin and Coriander seeds in a dry pan until fragrant then crush with the Tumeric.
- Fry the Onion & Garlic together in a little oil until just golden – add the crushed spices and leave to cool.
- Using a fork, mash the Chickpeas a tablespoon at a time on a flat plate and place them in a bowl. Add the onion mixture, flour, egg, onion seeds and chutney. Shred the Coriander or Parsley and add. Season well and mix to a binding consistency.
- Shallow fry spoonfuls until golden and drain on kitchen paper. For larger falafel, colour on all sides and finish in 180ºc oven until hot thoughout.
- Serve warm with chutneys, salads, curries, etc.