These slightly spicy falafels are easy and fun to make, as well as tasting amazing, so be sure to try this recipe if you fancy something a bit different.
What are Falafels?
Falafels are somewhere between veggie burgers and onion bhajis. They seem to be sold more and more these days, but definitely taste nicer when cooked fresh. In this recipe they’re based with crushed chickpeas, which are mixed with onions, egg and spices then deep fried. Yum yum yum.
They aren’t usually made with jalapeños, but the extra kick seems to work really well.
- 400g can of chickpeas
- 1 red onion.
- 2 cloves of garlic.
- 1 tsp ground cumin.
- 1tsp ground coriander.
- 1/4 teaspoon salt.
- 1 egg.
- Handful fresh coriander.
- Handful fresh Parsley.
- Squeeze of lime juice.
- 3 jalapeno peppers.
- 2 1/2 Tablespoons of plain flour.
- Sunflower oil.
The first job is to fry off the red onion for a couple of minutes, just to soften it off, then add the garlic and chilli and fry for another couple. You’re not aiming to cook them, just soften them a little and release the flavours.
Next, Mush up the chickpeas with a blender, then combine your chickpea mush with the flour, lime juice, coriander, cumin, fresh herbs, a tablespoon of oil and the salt.
Once the dry ingredients are well combined, check that the onion, garlic and chilli has fully cooled, otherwise the egg will cook when you add it to the mix.
Next, add the fried ingredients to the mix, then the egg. Now they’re ready for frying! The consistency should be wet but solid, and should be able to be moulded on a spoon into shape without going sloppy or falling apart.
Before frying the falafels, think about what you’re going to have them with; they’re best straight out of the pan.They’re great with salad, olives and hummus in a pitta bread, and if you’re having them as a starter, mix them with mint yoghurt.
Heat up some oil in a pan to a pretty hot temperature, but be careful of the pan spitting. Once the oil’s hot enough, chuck in the falafel mix in whatever size or shape you want, as long as they’re moulded enough not to fall apart in the bubbling oil.
Fry them until they’re golden on the bottom, then flip them over and fry the other side. They should take around 6-8 minutes to cook, just make sure they’re nice and well done.
Once they’re done, place them on some kitchen roll, then transfer to a warmed serving bowl.
Enjoy them whilst they’re hot!
P.S, remember to be careful when discussing the origins of falafel with any of your guests; according to Wikipedia, it’s an ‘unknown and controversial’ issue.