Do you like falafel, I think you will like it either you’re not a vegetarian or vegan, it is absolutely tasteful, yummy and full of goody ( I mean nutrition ). I bet you will give it a thumbs up after you have a try.
I liked my falafel has a little bit kick and spicy, so I did add one jalapeno into the recipe, if anyone like it more spicy than me, add as many as you prefer to.
- 1x 400g canned Chick peas, drained weight about 240g
- 1 Green chilli/ jalapeno
- 1 Small onion, finely chopped (optional)
- 1 Clove of garlic, finely chopped (optional)
- 1 handful fresh parsley or coriander, finely chopped
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 2 1/2 to 3 tbsp Plain flour
- 1 egg, beaten ( skip it , if you’re vegan)
- 1 tsp Sea salt ( more or less )
- 1/4 tsp Freshly ground black pepper ( more or less )
- 1/2 tsp Cayenne peppers
- Pinch of chilli flakes
- 1 tsp Lemon zest
- Drained the chick peas and put into the food processor, add the chopped parsley and all the rest of ingredients, blend it until all incorporated.
- Dip few drops of oil on your palm, get about one tbsp of the mixture and roll it like a ball shape, repeat the rest of the mixture.
- There will be three ways to cook it: shallow fry, deep dry and oven bake.
- I chose shallow fry it, then put one tbsp of oil into a frying pan over medium -low heat, fry until golden brown with all the sides.
- You can serve on its own or keep in an air-tight container in the fridge for about 3 to 4 days.
- I need to finish my guacamole sauce, so I added up some cucumber, grated carrot and some pickled daikon and jalapeno to make up the wrap for our lunch, sat in our back garden, enjoyed the precious sunshine! 🙂
- If you haven’t got the guacamole sauce, use the natural or Greek yogurt instead, still a good combination with other salad.
- Oh, I got another idea, try to use the sweet chilli sauce, I think it will be nice with.