I made 'falafel' for the first time yesterday- really good in pittas with lots of salad and yoghurt mixed with cucumber and mint. They were fantastic! I used 2 tins of chick peas rather than soaking dried ones overnight. Syns free on green and EE
1. Put the chick peas in a bowl, cover them with plenty of cold water and leave to soak for at least 48 hours. Drain the chick peas and then rinse well under cold running water in a colander. 2. Put the drained chick peas in a food processor with the onion, garlic, cumin, coriander, chilli and herbs. Process to a thick, smooth puree. Add the baking powder and seasoning and stir well. Transfer to a bowl and chill in the refrigerator for 1 hour. 3. Take small pieces of the pureed chick pea mixture and form into little balls between your hands, then flatten them out slightly. Arrange the falafel balls on a baking tray that has been sprayed with Fry Light. 4. Cook the falafel in a preheated hot oven at 220C/425F/Gas Mark 7 for about 12-15 minutes, until crisp and golden. Serve immediately. A bowl of very low fat natural yogurt flavoured with fresh mint and chopped chilli makes a good dip for the falafel.
I've just run to the cupboard and roasted the chick peas in the oven and goodnes they're delicious. Really really lovely. Even by boyfriend muncheda bowl and enjoyed them. We made them really spicy by adding, cajun seasoning, cumin seeds and hot paprika.