Easy to make and a really cheap meal, falafels are a great healthy vegetarian alternative to beef burgers as featured on my previous blog post. Also another great meal for kids as you can adjust the ingredients and they can add what they like to the pitta. Although traditionally Greek, I have a couple of alternative twists you could try - Indian & Mexican Falafels - by altering the ingredients and the way they are served.
Base Falafel Recipe:
1 400g tin Chickpeas (drained, rinsed & dried)
1 small Red Onion (roughly chopped)
1 clove Garlic (or 1 tsp Lazy Garlic)
1 tsp Ground Cumin
1 tsp Ground Coriander
1 tbsp chopped Parsley
2 tbsp Plain Flour
1/2 tsp salt
Greek - serve in pitta pockets with salad, tomato & tzatziki (Greek yoghurt, lemon juice, cucumber & garlic)
Indian - add a tsp curry powder to base mix. Serve in wrapped chapatis with fresh coriander, tomatoes, mint raita (natural yoghurt, cucumber & mint), and mango chutney.
Mexican - add a tsp chilli powder to base mix. Serve in wrapped tortillas with salad, tomatoes, salsa, guacamole and sour cream.
1. Blitz all the ingredients in a food processor until smooth.
2. Shape into patties & lightly fry in a splash of olive or sunflower oil for around 3 minutes on either side until golden.
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