|These healthier, smaller falafels are perfect for packed lunches or a Middle Eastern mezze platter.|
|Serve with wholemeal pitta bread, crisp salad, olives and creamy, tangy tahini sauce.|
1/2 tsp compound hing
400g chickpeas, cooked and drained
2 tabs chickpea (gram) flour
2 tsps ground coriander
1 tsp ground cumin
1 tab chopped flat-leaved parsley
1 tsp seasalt
a pinch of black pepper
1x flax egg
- Mash the chickpeas- no need to use a food processor; you get a more interesting texture using a potato masher
- Mix in the rest of the ingredients.
- Cook for 15 minutes in a preheated cake pop maker, or shape by hand, lightly brush with oil and bake at 200C on a baking sheet until lightly browned and crispy on the outside. (You get a crispier finish if you bake them in the oven, but cute little shapes if you use a cake pop maker.)
- Falafels are delicious in pitta bread with a sauce made from tahini, lemon juice, salt and water, salad and olives. You can also serve them as part of a mezze platter, like we did: we added salad, olives, crispy spice-coated roast potato wedges and aubergine pate...yum!
|One more week to go and we are on BST, so with any luck these artificially-lit shots will be a thing of the past! (At least until October...)|