Falafel is often deep fried but this version of the classic chickpea recipe is much healthier and still tastes great. The falafel pieces are shaped into small disks then shallow fried and can be served with a variety of accompaniments such as pitta bread, burger buns, salad, vegetables and hummous. I served my falafel with griddled vegetable/prawn skewers, pitta bread, cucumber and tzatziki; super healthy and very summery.
Next time I plan to double the ingredients and make a big batch of falafel - it keeps well in the fridge for a few days or it can be frozen just as easily.
- Drain the can of chickpeas and empty them into a food processor or blender.
- Add the cumin, turmeric, mint, parsley and chopped onion then crush in the clove of garlic.
- Blend until you have a course mixture.
- Tip the mixture into a bowl then add the beaten egg and give everything a good stir. If the mixture feels a bit wet, leave it to sit in the fridge for 30 minutes.
- Take a small amount of the mixture and form it into a ball. Flatten the ball slightly then place it to one side. Continue until you have used up all of the mixture (I managed to make around 16 pieces of falafel with the quantities specified in the ingredients list).
- Drizzle some olive oil into a frying pan and place on top of a medium heat. The falafel could be deep fried but I wanted to keep things light and healthy so I used just enough oil to cover the base of the pan*.
- Shallow fry the falafel for a few minutes until the bottom has turned golden brown and then turn them over and fry the other side.
- When you are happy with the colour, remove from the pan and serve with pitta bread, salad or griddled vegetables (as pictured above).
* Note: For an even healthier approach, you could oven bake the falafel to eliminate frying altogether but this will result in a drier, more crumbly texture.