Once you start making your own falafels you’ll never go back to shop bought: they’re quick, straight forward and they definitely meet the ‘fresh, wholesome, naturally delicious’ criteria. Once you’ve got the basic recipe in mind it’s good to try out a few different flavours: this is the recipe for one of my favourite versions. These are particularly good warmed up and wrapped inside a seeded flatbread with loads of fresh spinach, some pomegranate jewels and a good dollop of home made hummus.
1 cup of dried chickpeas, soaked overnight in cold water with 2 tbsps bicarbonate of soda – this should yield 2 cups chickpeas once soaked
1 tbsp olive oil
1 small white onion
2 large cloves garlic
1 tsp cumin seeds
1 tsp coriander
1 tsp ground cumin
1 tsp paprika
1 tsp seasalt flakes
2 tbsps plain flour
½ large red pepper diced
75g ready to eat dried apricots, chopped
2 large handfuls fresh coriander, roughly chopped
- Lightly sauté the chopped onion, garlic, ground cumin, cumin seeds, ground coriander and red pepper for 3-4 mins until it just starts to soften
- Add all ingredients, including the onion and pepper mix, to a food processor and blitz – the chickpeas should resemble breadcrumbs once blitzed
- Shape mix into spheres the size of golf balls and rest in fridge for 1- 1½ hrs
- Place falafel balls on a baking tray, sprayed with olive oil. Spray the falafel balls too.
- Bake in oven at 180 for 25-30 mins until golden brown.