Looking for a protein filled lunch or quick dinner option. Falafels are perfect for that. Quick to make, full of flavour and pack a protein punch. I love to have them in a wrap on the go, as well as in a quick throw together salad for my work lunch.
With this recipe if you want to alter the flavour and add some spicy, you can. This recipe is a base with so many options for flavour. I quite enjoy mine spicy, so I had in some chilli flake. I love loading them up with the fresh parsley and coriander too. These falafels canb be baked instead of pan fried. Give it a go and share your creations with me.
Ingredients:
– 1 can of chickpeas, drained
– 1 tbsp cumin powder
– 1 tbsp coriander powder
– 2 cloves garlic, crushed
– 1/2 onion, finely diced
– 1 egg white
– 1/3 cup of flour – flour of choice
– 1/2 cup of mixed fresh parsley and coriander
Method:
1. Add all ingredients into food processor.
2. Blend until almost smooth.
3. Roll into patties with flour.
4. Set in fridge for 30mins minimum to set.
5. Pan fry in olive oil 5 minute each side or until golden and cooked through.
6. Serve in a salad bowl, in a wrap or with flatbread.
