- 2 x 400g cans chickpeas, drained
- 2 tbsp of ground coriander
- 2 tbsp of ground cumin
- 3 cloves garlic
- 1 cup coriander, finely chopped
- ½ cup flat leaf parsley, finely chopped
- ½ red onion, finely chopped
- 1/3 cup SR flour
- 1 egg lightly beaten Canola oil for shallow frying
- 2 (about 600g) Lebanese cucumbers, finely chopped
- 520g (2 cups) Greek style natural
- 2 garlic cloves, crushed
- 2 tsp olive oil
- 1 tsp ground cumin
- Freshly ground black pepper
- Add chickpeas to a food processor until they are finely chopped and combined. Transfer to a mixing bowl.
- Add spices, garlic, herbs and onion to the chickpeas. Mix well.
- Stir in flour and egg.
- Using your hands, form little patties from the mixture about 4cm wide, squeezing them very firmly. Place on a baking tray and refrigerate for 30 minutes.
- Heat oil in a non stick frying pan. Place half of the falafel’s into the hot oil, turning with the slotted spoon and when cooked place on a paper towel. Add more oil to the frying pan and repeat the process with the remaining falafel. For a healthier option: oven bake falafels at 180°C.
- When all the falafel are cooked, place on the serving plate with lemon wedges and tzatziki.
- To make Tzatziki, combine all ingredients in a bowl and mix well.
- Chickpeas are a good source of folate needed for a healthy heart, good source of protein, dietary fibre, antioxidant phytochemicals, and energy-producing minerals such as phosphorus and iron.
- Chickpeas originated in the Middle East, due to the high protein content of this legume.
- The first record of chickpeas being consumed dates back about seven thousand years.
- Purée chickpeas with, olive oil, fresh garlic, tahini and lemon juice to make a quick and easy hummus spread – and would go perfectly with this falafel recipe!