This didn’t turn out too bad. I’m not really sure how falafel is supposed to taste, but this was more … mealy than I expected. Probably because I forgot the onion. 
Falafel are traditionally deep-fried, but this recipe is shallow-fried and perhaps a little healthier.
Ingredients
- 1 can chickpeas
- 1/2 medium onion
- some chopped mint
- some chopped coriander
- 2 garlic cloves, minced
- 2 tsp cumin
- 1 tsp ground coriander
- pinch cayenne pepper
- 1 egg
Method
- Pulse the chickpeas in a food processor, make sure they have some texture.
- Add the rest of the ingredients, season well with salt and pepper, then mix.
- Form into small patties and fry in a tablespoon of olive oil until golden brown, about 3 minutes each side.
- Squeeze with lemon or lime juice to serve.
This can be served in pitta breads, wraps or with salad. Add some natural yoghurt and pickled chillies if you like.
Serves 2 as a snack, depending on the accompaniments.
