It’s healthy, it’s easy and it makes a fantastic side to any dish. These bite sized morsels make delicious snacks too. Let’s get started!
- 500g Chick peas
- 1 red onion
- 1 tbsp sundried tomatoes
- 2 cloves garlic
- 1 egg
- Handful of fresh parsley
- 1 tsp cumin
- 1 tsp tumeric
First step to fantastic falafel is to drain and thoroughly dry your chick peas. This helps the mixture bind better.
If you’re lucky (lazy like myself) you can roughly chop everything and chuck it into the food processor. If you’re doing things by hand then use a potato masher to blend the chickpeas into a rough paste and be sure to chop the onion & parsley very finely before combining.
Sun dried tomato isn’t a conventional falafel ingredient but it adds a bit of tang to an otherwise very mellow food. A squeeze of lime is another great way to add some zing! Okay, so you’ve got yourself a smooth paste which you need to shape into little balls and roll in sesame seeds. You can fry these for extra crunch, or to keep it healthier place them on a foil tray with some flavoured oil. I used coconut oil to enhance the nuttiness.
Give these about 30 mins in a 200c oven. Yummy, spicy falafel awaits you!
Following the zing theme, I whipped up a super simple mango salsa to accompany my falafel bites. The fresh mango works beautifully with the cumin & parsley flavours.
- 1 mango
- 1 large tomato
- 1 tsp balsamic vinegar
- 1tsp fresh parsley
Chop everything very finely and mix it up. A big burst of juicy flavour to be best friends with your falafel in seconds!