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Aileen Cox Blundell Falafel

Aileen Cox Blundell - Falafel

Aileen Cox Blundell - Falafel

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Ingredients

  • 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

  • Course

    CourseMain Course Side Dish

  • Serves

    Serves

  • Time

    Time

  • Difficulty

    DifficultyIntermediate

Method

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.

Method

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.

Used in this Recipe

  • Epicure Chick Peas in Salted Water 400g

    Epicure Chick Peas in Salted Water 400g

    €1.30

  • True Natural Goodness Organic Coriander Seeds 25g

    True Natural Goodness Organic Coriander Seeds 25g

    €1.12 €0.78

  • Doves Farm Organic Strong Wholemeal Bread Flour 1.5kg

    Doves Farm Organic Strong Wholemeal Bread Flour 1.5kg

    €2.60

  • Chick Peas 500g

    Chick Peas 500g

    €1.84

  • Second Nature Oils Organic Rapeseed Oil 500ml

    Second Nature Oils Organic Rapeseed Oil 500ml

    €7.35

  • Meridian Grapeseed Oil Refined 500ml

    Meridian Grapeseed Oil Refined 500ml

    €5.95

  • Epicure Organic Chick Peas in Water With No Added Salt 400g

    Epicure Organic Chick Peas in Water With No Added Salt 400g

    €1.25

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