Easy and satisfying lemon and herb falafels.

Scale

1 x 400g tin of chickpeas, drained

1 small onion, roughly chopped (optional)

2 cloves garlic, chopped & crushed

Juice 1 lemon

3 – 5 tablespoons gram flour

1 teaspoon ground coriander

1 teaspoon ground cumin

20g of either fresh coriander or parsley or a combination of both, roughly chopped

Pinch of salt

Ground black pepper

Extra virgin olive oil for frying

The speedy lemon and herb falafel method.
Put the chickpeas, garlic, lemon juice, gram flour, ground coriander, ground cumin, salt and pepper into the food processor. Blitz to form a rough firm paste, then add the fresh herbs and pulse until combined. You can make the falafel paste completely smooth, but we like some texture.
Then using a dessertspoon, scoop up a good spoonful of the falafel mixture and shape –either into a lozenge shape or a ball – it’s entirely up to you. Set to one side.
In a heavy-based frying pan, pour in 0.5cm depth of olive oil over the base and heat to medium-high heat. To tell if the oil is ready – add a small piece of the falafel mix and if the oil sizzles and starts to turn the falafel mix golden – it’s ready to use.
Carefully add the falafels into the oil and cook, turning occasionally until all sides are lightly crisp and golden. Depending on the size of your frying pan you may need to cook in small batches. This will take 4 to 5 minutes. Once cooked remove the falafel and place on a piece of kitchen towel.
Serve as soon as possible if eating hot.

Store in the fridge for up to 2 days – beyond that the falafels become slightly dry. They also freeze well.

Keywords: falafel