I LOVE FALAFELS, THEY ARE SO VERSATILE, I HAVE THEM FOR BREAKFAST WITH POACHED EGGS, LUNCH OR DINNER WITH SALAD AND YOU CAN PRETTY MUCH PUT WHAT YOU WANT IN THEM REALLY. IF YOU KEEP SOME CHICKPEAS IN THE CUPBOARD THEY ARE ALWAYS AN OPTION. HERE'S MY BEETROOT VARIATION.
Serves 4, makes 12ish 3inch falafel
- 2 x can chickpeas
- 3 x red onion, diced
- 4-6 cloves of garlic (crushed or grated0
- 1 x beetroot, grated
- 3 x tsp ground coriander
- 2 x heaped tsp cumin seeds
- 2 x tsp caraway seeds
- 2 x tsp za’tar
- 2 tbsp tahini
- 2 tbsp harissa
- Large bunch parsley, chopped
- 2 x large free range eggs
- 2-3 tbsp gram flour
- Generous grind of rock salt and black pepper
1. Melt 2 tsp of coconut fat in a frying pan over a medium heat, add in the onions and gently soften for about 10 minutes
2. Add in the grated beetroot and all the spices (coriander, cumin, caraway and za’tar) as well as the crushed garlic.
3. Stir in well and continue to fry gently for another 7-10minutes.
4. Once soft and the spices are fragrant, tip into a large bowl.
5. Add in all the remaining ingredients except the gram flour and mix thoroughly.
6. At this point the mixture will be quite wet, adding the gram flour dry’s it slightly and binds it so you can make small patties from it – this might take 2 or 3 tbsp.
7. Put 1tbsp coconut fat back into your original frying pan and melt over a medium heat.
8. Once the flour is stirred through take a snooker ball size bob of the mixture and roughly roll it in your hands then place in the frying pan and gently flatten it slightly.
9. Continue making these balls until your frying pan is full.
10. They take around 5 minutes to cook on each side, continue adding a tsp of coconut fat to your pan as you need it to get through the batch.