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Aileen Cox Blundell Falafel
2 shallots, finely chopped
2 cloves garlic, crushed
400g tinned chickpeas
small bunch parsley, finely chopped
2 teaspoon ground coriander
2 teaspoon ground cumin
1 egg, beaten
2 tablespoons flour
rapeseed oil, for frying
Heat a drizzle of rapeseed oil in a pan then add the shallots and fry gently. They will start to caramelise after about 6 minutes. Add the garlic and fry for a further 2–3 minutes until the garlic is fragrant, then remove from the heat and set aside.
In a large bowl, add the chickpeas and mash with a fork until smooth and creamy. Add the parsley, coriander and cumin. Next, fold the egg into the mixture with the flour. Finally, add the onion and garlic and give everything a good stir.
Divide the mixture into 12 little patties. Heat 3–4 tablespoons of rapeseed oil in a frying pan until really hot then drop the falafel in and fry on both sides until golden.
Serve with hummus (see page 173) and a baby salad of chopped soft lettuce leaves, quartered tomatoes and finely chopped spring onion.