Simple and delicious
Chickpea Falafel are so easy, versatile and packed to the brim with Middle Eastern flavours. I make these little morsels if I'm stuck for a dish to take to a dinner. The ingredients are such pantry staples and very accessible. This dish is simple, easy to throw together and pleases vegetarians and the meat eaters at the table.
$ Cost Wise: Cheap - We are talking cheap cheap! A tin of chickpeas cost around $1.79, the rest are all spices and pantry and garden items.
- 1 can chickpeas
- 1 large carrot grated
- 1/2 red onion chopped
- 3 cloves garlic crushed
- 1/2 C coriander and flat leaf parsley
- 1 teaspoon salt
- 1/2 tsp black pepper
- 2 tsp cumin
- 6 tbsp flour
Preheat oven to 180C
Drain and rinse the chickpeas in a sieve, making sure you drain as much water as possible.
In a food processor pulse chickpeas, grated carrot, chopped onion, garlic and fresh herbs until a thick paste. - I like mine with a little texture so I don't over blend it.
Scrape mixture into a clean bowl. Stir in salt, pepper, cumin and flour. mix with a spoon until all combined.
Form mixture into little balls. - Side note: If you wanted to make veggie burgers this mixture is perfect to make falafel patties. Just form them a little bigger and flatten. Otherwise little balls and flatten slightly to make it easier when frying.
In a hot pan with a good drizzle of oil fry the little patties until golden on each side.
Serve in pita bread with mixed salad and greek yoghurt, in a burger or by them selves with your favourite dipping sauce.
Makes 8-10 small balls