Falafel, is a delicious Middle Eastern dish, that’s delicious and easy to make. When made the traditional way, as in the recipe below, it is a vegan food; and is a great source of protein for people who have cut meat out of their diet.
It’s relatively low in fat, and once topped with veggies or salad in a pitta pocket, it becomes a filling and nutritious meal.
– 3 tbsp olive oil
– 1 small red onion, chopped
– 2 garlic clove, crushed
– 1 x 400g/14oz can chickpeas or dried chickpeas soaked the night before
– 3 tsp ground cumin
– 1 tsp cayenne pepper
– A handful of chopped flat leaf parsley
– A handful of chopped coriander
– ½ cucumber, thinly sliced
– 2 medium tomatoes, chopped
– As much spinach as you want
Add a tea spoon of olive oil evenly into a food processor.
Preheat oven to 200c, while oven is preheating, add the chickpeas in food processor with the red onions and garlic.
Blend these ingredients, and then add the cumin, cayenne pepper, parsley, coriander and 2 tea spoons of olive oil to the mix. Blend these until all the ingredients make a thick paste-like consistency.
Shape into the shape of small balls in your hands and place in preheated baking dish. Bake for 15-20 minutes, turning halfway through cooking.
For your salad evenly add the chopped tomato, cucumber and spinach in each pitta, before adding the delicious falafels.