Falafel is the name given to chickpeas or fava bean (sometimes both) vegetarian patties and also the term used to describe a wrap or ‘wrapped sandwich’ containing the same food. Its history and origin is controversial but it is generally understood to be a Middle Eastern food, sometimes also eaten on its own as a snack or meze. It is popular as a vegetarian street food.
I love the comfort-food factor in falafel. On my latest trip to Amsterdam, I had falafel with salad as my first snack. You cannot even see the falafel in the picture because it was mixed in with delicious fresh salad items, pickles, peppers, couscous and some other items I couldn’t quite figure out, but it’s there…
I used this recipe but didn’t have plain flour at the time, so I used coconut flour instead. The taste was great but the consistency was too soft and difficult to fry without breaking up, so perhaps it’s best to stick to plain flour for this one.
- 1 large can chickpeas, rinsed and drained (pat dry if necessary)
- garlic clove, chopped
- handful of flat-leaf parsley or 1 tablespoon dried parsley
- 1 tsp ground cumin
- 1 tsp ground coriander or a handful of fresh coriander
- 1ā2 tsp harissa paste or chilli powder
- 2 tbsp plain flour
- 2 tbsp sunflower oil/ olive oil for frying
- 1 small red onion, roughly chopped
Place your chickpeas, garlic, onion, spices and flour in a food processor and blend until smooth. You may need to add more flour or a couple of drops of oil according to consistency.
Wash your hands well and form flat patties. Heat the oil in a flat frying pan and fry your patties for a few minutes on each side until browned (about 3 minutes once the oil is hot).
Place on kitchen paper to absorb excess oil when ready and before serving. Please do not serve with the soiled kitchen paper, it is very unappetizing…
The result wasn’t exactly like the stuff I’ve had and enjoyed before, although the taste was still great. Maybe it will turn out better the next time.
Serve with a green salad and pita bread or with a dipping sauce.