We always have chickpeas and I’m always looking for ways to use them. This recipe was pretty simple and very effective. Add these “falafels” to pita bread with hummus and veggies of your choice.
1 can chickpeas, drained and rinsed
1 tbsp tahini
1 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
1 small onion, finely chopped
1 garlic clove, minced
small handful of parsley, finely chopped
Salt and pepper
2 tbsp sesame seeds (optional)
Safflower Oil for frying
Heat a tablespoon of oil in a frying pan, add onion and garlic and fry until starting to brown.
When finished, take onion and garlic mixture and add chickpeas, tahini, paprika, cumin and coriander to a food processor. Season to taste with salt and pepper. Take about 2 tablespoons of the mixture and roll into a ball, then squash slightly to flatten two sides. Continue until all mixture is used. This should make about 8-12 falafel depending on the amount of mixture used. Roll the falafel in the sesame seeds if using. To cook falafel you can either fry gently until golden brown on each side, or place on a baking tray, spray or brush each one with oil and cook in a medium hot oven (turning once) for about 20 minutes.