Home Made Falafel

This recipe makes making your own falafel so easy and quick by using chick peas from a can, rather than having to faff around soaking them overnight.

These can be served hot straight from the pan, or cooled down as a light snack later on! I recommend serving them in pitta or wrap bread with lots of salad, humus and harissa paste for the best lunch.

The Ingredients:
(25 falafel balls)
2 cups tinned chick peas
Crumbs from 2 slices of white bread
5 cloves of garlic
2 teaspoon baking soda
1/3 cup chopped parsley
1/2 cup chopped coriander
1/2 small onion
1 spoon of sesame seeds
1 teaspoon cumin spice
1 teaspoon paprika
1 small chilli
Salt, pepper
Oil for  frying

To Make:

• Put the chickpeas, garlic, onion and spices in a food processor.
• Grind until you get a rough moist texture. Add a little water if needed.
• Move the mixture into a large bowl, add the rest of the ingredients and put aside, covered, for 30-60 minutes.

• Add the baking soda to the mixture and knead a little.
• Wet your hands and shape little balls (smaller then apricots).  
• Fry in a little oil until you get a deep brown shade.

Now to have some fun making the wraps:

We simply cut up the falafel and covered with some holloumi cheese, to make it extra nice we melted the cheese and then overed with piles of salad, humus and tomato chutneys. Yum.