Fabulous Falafel - Aisling’s Falafel recipe
We have an obsession with falafel in our house. These chickpea patties are ideal food - fast, healthy and tasty. I made them for dinner on Monday evening and the leftovers went into pita pockets for fabulous school lunches the next day. I've tried a lot of different recipes but this one is the favourite. The falafel are light and moist and I think it's down to the two handfuls of spinach that make their way into the blender. Here's a step-by-step guide to making our favourite falafel.
My Second Spring E-book
NEW TO MENOPAUSE? TRY OUR E-BOOK The Best Friend’s Guide to the Menopause
"So glad you have an ebook. Love the friendly approach & top tips. Highly recommend!" B
2 x 400g tins of chickpeas
2 handfuls of baby spinach leaves
1 small red onion diced
2 handfuls of fine breadcrumbs
2 cloves of garlic, crushed
a handful of coriander, parsley or basil (any herbs that are in the fridge or garden - you can choose your favourites)
1 teaspoon of lemon juice (some people like more - you could add up to a whole lemon juiced)
1 teaspoon of ground cumin
1 teaspoon of ground turmeric
1 teaspoon of salt
Place the chickpeas, spinach, breadcrumbs, coriander, cumin, salt and lemon juice in the food processor. Blitz until the mixutre is roughly chopped - see photo. It'll still look bitty.
Form the mixture into balls - I use a teaspoon and shape them in the palm of my hand. Press the mixture together so that the patties aren't too crumbly. You could make them bigger for burger buns or smaller if you want to have them to accompany an aperitif.
Fry them lightly on each side - turn carefully after about 2 minutes. Don't overcook them - remember you could eat them raw so light cooking is all you need. Use olive oil or coconut oil depending on your preference.
Serve as part of a salad plate or in pita bread with hummus, salad, relish, chili oil and anything else you can fit in!
Keep any leftover mixture in the fridge to cook at a later date. I think the falafel are best eaten hot off the pan.