Falafel

Make up a big batch and freeze! Place the uncooked falafel on a baking sheet and freeze. Then, when frozen remove from the tray and pack in a polythene bag. Can be cooked straight from frozen. For more of a kick, add a little fresh chilli to the mix before freezing.

James Martin's avatar
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Recipe by James Martin
Serves 3-4
Ready in 15 to 30 mins

Ingredients

  • 400g can chickpeas, drained
  • 1/2 red onion, finely diced
  • 3 tbsp vegetable oil
  • 2 garlic cloves, crushed
  • 1 tsp mild curry paste
  • 1 tbsp plain flour
  • 25g bunch fresh coriander or parsley
  • pitta breads, tomato-based salsa and a green salad, to serve

Nutritional Information:

Calories: 198
Fat: 12.8g

How To Cook

  1. Heat 1 tbsp oil in a frying pan and fry the onion until it softens, add the garlic and continue cooking on a lower heat for five minutes. Cool slightly.
  2. Place the onion, garlic, chickpeas, curry paste, flour and coriander into a food processor and blitz until the mixture is smooth. Alternatively, place in a large bowl and mash with a potato masher.
  3. Divide mixture into 12 small balls the size of a golf ball, flatten slightly. Fry the falafel in the remaining oil for 4-5 minutes, turning occasionally, until golden.
  4. Serve the falafel in toasted pitta bread with tomato salsa and green salad.
    5. www.cannedfood.co.uk
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Falafel
  • Recipe by James Martin
  • Serves 3-4
  • Ready in 15 to 30 mins
    Ingredients
  • 400g can chickpeas, drained
  • 1/2 red onion, finely diced
  • 3 tbsp vegetable oil
  • 2 garlic cloves, crushed
  • 1 tsp mild curry paste
  • 1 tbsp plain flour
  • 25g bunch fresh coriander or parsley
  • pitta breads, tomato-based salsa and a green salad, to serve
    How to Cook
  1. Heat 1 tbsp oil in a frying pan and fry the onion until it softens, add the garlic and continue cooking on a lower heat for five minutes. Cool slightly.
  2. Place the onion, garlic, chickpeas, curry paste, flour and coriander into a food processor and blitz until the mixture is smooth. Alternatively, place in a large bowl and mash with a potato masher.
  3. Divide mixture into 12 small balls the size of a golf ball, flatten slightly. Fry the falafel in the remaining oil for 4-5 minutes, turning occasionally, until golden.
  4. Serve the falafel in toasted pitta bread with tomato salsa and green salad.
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