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Falafel

#5
Ingredients
8oz/227g dried chickpeas (i used tinned)
1 onion finely chopped
2 garlic cloves crushed
2 eggs beaten
1 tsp ground cumin
1 tsp ground coriander
1 red chilli, deseeded & finely chopped
a handful of fresh coriander, chopped
a handful of fresh parsley, chopped
1/4 tsp baking powder
salt & pepper
fry light
fat free natural yoghurt flavoured with chopped mint & red chilli to serve

  1. put the chickpeas i a large saucepan of water and boil for 45 mins. Drain well. Transfer to a blender and add the onion, garlic, eggs, cumin, ground coriander, chilli & herbs. Process until you have a thick, smooth puree. Add the baking powder, season & stir well. Transfer to a bowl & chill for 1 hour or overnight.
  2. When you are ready to cook the falafel, preheat your oven to 220C/425F/Gas 7 and spray a baking sheet with Friy Light. Take small pieces of the pureed chickpea mixture and shape into balls. Flatten them out slightly and arrange on the prepared baking sheet.
  3. Cook the falafel in the oven for 12-15 mins until crisp and golden. Serve immediately with a bowl of the yoghurt dip.
 

Meli

Gold Member
#7
I tried to make this, but for some reason my small blender was making the chickpeas smooth, so I added water and then it turned to a pate (but it tasted great) with yougurt. Instead of having it with an extra piece of bread, I just wrapped some inside the lettuce leaves and it was great!
 

pesty

Fighting the bulge
#10
Thank you - what consistency should it be before shaping it into balls? Sticky but mouldable? As you can imagine mine being like a dip it just fell through my fingers! lol
 
#19
Hi,

I have done a variation on this recipe which worked out very well (although you do need a yoghurt dip / salsa as otherwise they would be a little dry - but I find that with all falafel so nothing different there!)

4 spring onions
1 red chilli (optional)
400g tin of chick peas
2 cloves of garlic
1 egg yolk
2 tbsps each fresh coriander and mint
a pinch of nutmeg
1 tsp each cumin and coriander
half teaspoon baking powder

Basically chop and then blend altogether everything, make into balls, spray with frylight and bake at 220 degrees for 12-15 mins.

I make a yoghurt dip with fat free natural yoghurt and mint sauce to taste (syn it but you don't need a lot!)

Its really quick and yummy! Hope that helps
 

pesty

Fighting the bulge
#20
Hi,

I have done a variation on this recipe which worked out very well (although you do need a yoghurt dip / salsa as otherwise they would be a little dry - but I find that with all falafel so nothing different there!)

4 spring onions
1 red chilli (optional)
400g tin of chick peas
2 cloves of garlic
1 egg yolk
2 tbsps each fresh coriander and mint
a pinch of nutmeg
1 tsp each cumin and coriander
half teaspoon baking powder

Basically chop and then blend altogether everything, make into balls, spray with frylight and bake at 220 degrees for 12-15 mins.

I make a yoghurt dip with fat free natural yoghurt and mint sauce to taste (syn it but you don't need a lot!)

Its really quick and yummy! Hope that helps

Thanks for this i will give it a go!!
 


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