My Best Falafel Recipe

Hello Dear Reader,

I have always dabbled with vegetarian meals, I feel there is no need to eat meat every single day of the week. It took me a long time to convince Lovely Hubby of this, but he now enjoys this way of eating and finds meat heavier to digest. I grew up eating lots of fish and smaller portions of meat so eating less meat is not new to me and I find I don't need a lot of meat, preferring to fill my plate with veggies with a smaller portion of protein.

I have made this particular Falafel recipe for years now as it is easy and tastes fantastic. It has a good texture, not pasty like some can be and is very filling. Filled with traditional flavours like Parsley, Cumin and Coriander, it has a lovely fresh flavour.  I always make extra, multiplying the recipe by 1.5, so that is the recipe I will write about today.

Ingredients for My Best Falafel Recipe, clockwise from top right-

3 cans of chickpeas, drained and rinsed (or homemade equivalent) 3 teaspoons of ground coriander and 1 1/2 teaspoons of cumin seeds, 2 smallish onions, finely chopped, 3 cloves garlic, grated on a microplane, 1/2 cup of plain flour + more for dusting, 1 egg and 1&1/2 cups chopped parsley

Add everything to the bowl of a food processor

And process until just smooth with a few smallish chunks

Add about 1/2 cup of plain flour to a shallow bowl, working with one Falafel at a time, shape the mixture into medium sized balls and place in the bowl with the flour

Turn Falafel over in flour so both sides are coated in flour

Gently dust off excess flour and place on a foil sheet sprayed with cooking spray

This quantity made an uneven thirteen. Pop into the fridge for 30 minutes or up to one hour to firm up

Heat a non stick, heavy based frypan to medium heat, add a small amount of oil and add Falafels to frypan

Shallow fry until cooked through and golden brown on both sides, about 5 to 7 minutes a side. You can keep them warm in a 150C oven until ready to serve

I served ours in wraps with this Quinoa Tabbouleh, greek yoghurt and sweet chilli sauce, wrapped up and then toasted

So delicious and filling 

They are equally delicious cold the next day for lunch, along side greek yoghurt and sweet chilli for dipping. 

What is your go to meat alternative dinner?

Have a lovely day.

💗Fi

One Year Ago-The Best BBQ Chicken 

Two Years Ago-Chicken and Ginger Congee or Jook