I've made falafels previously using dried broad beans and we enjoyed them, but using dried beans or pulses means I have to plan ahead when wanting falafel as a quick lunch. This recipe uses canned chickpeas and I have to say it's so much better because it's quick and easy to make and it tastes great.
I would add chilli to the patty for those that love chilli, but if making this for people that don't like chilli, leave it out, and you can just serve sweet chilli sauce on the side for those that want that extra bit of spice.
This recipe does use egg as a binder, again we are looking for a quick and easy recipe.
Falafels are filling and fast and are a great lunch idea.
Makes 6 falafel
4 tablespoons sunflower oil
1 small brown onion, finely chopped
1 clove garlic, finely chopped
1/2-1 jalapeno, finely chopped, optional
400g can chickpeas, washed and drained
1 teaspoon ground cumin
1 teaspoon ground coriander
handful parsley, finely chopped
salt and pepper, to taste
1 egg, beaten
Sweet Chilli Sauce
Heat 1 tablespoon of the oil in a large frying pan, then fry the onion and the garlic over a low-medium heat for 4 minutes, add the chilli, if using, fry for 1 minute or until the onion has softened. Tip into a large mixing bowl, add the chickpeas, cumin and coriander, mash everything together with a fork until the chickpeas are mashed well.
Stir in the parsley, season with salt and pepper. Add the egg, mix it in well.
Shape the mixture into 6 balls, then flatten into patties.
Heat the remaining oil in the same frying pan, then fry the falafels on medium heat for 3 minutes on each side until golden brown and firm.
Serve in pitta bread spread with tzatziki and/or hummus, if not adding chilli to the patty, a little sweet chilli sauce is a great addition here, top with lettuce and tomato and your falafels.
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