Falafel is a versatile dish that can be packed into pitta breads or served on its own with a salad. Let's take a look at this easy falafel recipe.
Traditionally, falafel is made from ground beef chickpeas, together with herbs and spices. This one falafel recipe but he says to use canned chickpeas. Falafel can be combined with various toppings or combined with a salad.
Quick falafel
Ingredients
- 2 x 400 g canned chickpeas
- lemon
- heaping tablespoon of harissa
- heaping teaspoon of allspice
- spoonful of smooth flour
- bunch of fresh coriander (30 g)
- olive oil
- 4 pitta breads
- 2 sprigs of fresh mint
Directions
- Drain the chickpeas and put them in a food processor.
- Finely grate the lemon zest, then add a pinch of sea salt and black pepper, harissa, allspice, flour and coriander stalks – reserve the leaves for the cilantro lemon yogurt. Mix until smooth.
- Scrape the mixture and, using clean, wet hands, quickly divide it into 16 patties.
- Drizzle 2 tablespoons olive oil in a large nonstick skillet over medium heat. Carefully place the falafel and bake for 6 minutes or until golden and crispy on both sides.
- Bake the pies, either on the stove or in the oven.
Falafel Toppings
Place the falafel in warm pitta bread with your favorite toppings
Coriander & lemon yogurt
Finely chop a bunch of coriander leaves (30g) and place in a small bowl. Finely grate ½ clove of garlic, mix in 6 tablespoons of natural yogurt and squeeze the juice of ½ lemon. Mix and season to taste with sea salt and black pepper.
Tahini sauce
Put 4 tablespoons of tahini in a bowl, squeeze the juice of ½ lemon and add a splash of boiling water until you get a smooth consistency. Season with a small pinch of sea salt and a drizzle of chilli sauce if desired.
