When I first moved to the Middle East many years ago, everyone kept saying to me that I must try falafel. I wondered what on earth they were actually wanting me to try – visions of curried camel or roast camel swirled around my mind. Well thank goodness it was neither of those things; falafel is actually a ball or patty of chickpeas with seasonings and are deep-fried. And they are good. They are, so, so good!
This recipe is my take on falafel. To be honest I’ve never had nor heard of lemon and coriander in falafel but I like the flavour combination and it seems to work really well together. As I’m all about healthier eating I’ve baked the falafel in the oven rather than deep fry them – and while they don’t have the deep golden colour you get when frying food, the flavour is still good.
These can be eaten hot or cold, in a pitta or with a salad or just grab one when passing the fridge as I tend to do!
Makes 6 falafel
-1 x 400g tin chickpeas, drained and rinsed well
-2 Tbsp. chopped red onion
-2 1/2 Tbsp. fresh coriander
-zest of 1 lemon
-juice of 1/2 lemon
-1 tsp. ground cumin
-1 tsp. ground coriander
-1 Tbsp. plain gluten free flour
-salt to taste
How To Make
Pre-heat oven to 180C/355F and line a baking sheet with parchment paper.
Place all the ingredients in a food processor and blend until well combined but not too smooth, you’re looking for the consistency of breadcrumbs.
Take about a heaped tablespoon amount of mixture and roll into a ball before pressing and shaping into a disc shape about 2-3cm thick and placing it on the prepared baking sheet.
Continue to do this until you get 6 falafel.
Place the baking sheet in the middle of the oven and bake for 10 minutes.
Flip the falafel over and bake for a further 8-10 minutes.
Remove from the oven and set aside for 2-3 minutes to firm up.
Serve immediately or store in the refrigerator in an airtight container.