My sisters love falafel and eat so much that we decided to make our own.
Don’t try and substitute canned chickpeas! Dry chickpeas are not only cheaper but have an entirely different texture.
1 mug/cup dried chickpeas – soak the chickpeas overnight
1 tsp ground baking powder, cumin and coriander,
2 tbsp chopped fresh parsley and coriander,
1 small finely diced onion,
2 cloves garlic,
1 tbsp flour (1.5 syns for whole recipe)
generous pinch salt, chilli flakes and pepper.
- Drain the chickpeas and pour 1/3 of them into a blender with the rest of the ingredients and blend until quite smooth.
- Add the rest of the chickpeas and pulse until the chickpeas and paste come together (will still be slightly chunky)
- Put into a bowl and cover and let sit for 10 minutes.
- Shape into whatever shape you want and place into a searing hot frying pan and fry for 5 minutes on each side.
Delicious hot, cold, in burger form with some coriander and mint yoghurt in a HEB wrap or with rice and salad. These falafel are easy to make, delicious and moreish and the whole batch is only 1.5 syns.
Love Emily, The chef who slims. x