While we associate falafel with food stalls and restaurants, making them at home ensures you get the freshest possible patties. Made with chickpeas, broad beans, herbs and fragrant spices, this delicious recipe leaves your falafel golden brown and crispy on the outside while the insides are tender. Freezer friendly, falafel is a healthy protein and nutrient-rich, vegan option to keep handy.
Serves 4-6; makes 12
FOR THE FALAFEL:
* 400g can chickpeas, drained and rinsed
* 300g can broad beans, drained and rinsed
* 2 garlic cloves, peeled and chopped
* 3tsp harissa paste
* 1 good tsp each ground cumin, coriander, allspice and salt
* 4 spring onions, trimmed and finely sliced
* 6tbsp fresh chopped mixed coriander and parsley
* 2tbsp plain flour
* ltsp baking powder
* 4tbsp sesame seeds, optional
* Oil for frying
* 6 wholewheat tortillas or pittas or toasted flatbreads
* Plenty of green salad
* Red pepper houmous
* Spring onions
* Peppadew peppers or roasted red peppers, optional
1. To make the falafel, put the chickpeas and beans in a food processor. Add the garlic, harissa, spices, lots of seasoning, and spring onions. Whizz until well mixed. Add the fresh herb leaves and pulses until just mixed in. Stir in the flour and baking powder. Chill for 30 minutes or longer.
2. Divide the mixture into 12 (50g/nearly 2oz each), then roll each piece into a ball and flatten them to patties 5-6cm (2-2½in) across. Chill again until you want to serve them. Sprinkle with sesame seeds if you like, pressing them in. Heat a little oil in a frying pan and fry the falafel in two batches, for about three minutes on each side, until crisp and golden. Drain on kitchen paper. Warm tortillas as instructed on the pack. Make wraps with two falafel per tortilla with salad, houmous, spring onions and peppers if you like.