Falafel

Look, sometimes you just don’t want meat. Sometimes you want a crispy, delicately spiced ball of beans. And that, my friends, is why falafel was invented.

I’m not going to lie, I’ve attempted falafel in the past and it was a NIGHTMARE. Horrible, limp, cloying, un-salted. But then I picked myself up and tried it again. And I’m glad that I did, because these little beauties are a firm favourite.

Serve them whatever way you want, I chose tortilla wraps, spinach and hummus because it just felt right. I also had an avocado to use up so I mixed up the cuisines and threw in some guacamole to the mix. It didn’t go perfectly.. But hell, I liked it. And that’s why I do this.

Adapted from a Jamie Oliver’s 15 minute recipe (spoiler, it took longer)

Makes 8 medium falafels

Ingredients for the falafel

• 400g tin pinto beans
• 400g tin chickpeas
• 1 tsp lemon juice
• 1 tbsp harissa paste
• 1 tsp mixed spice
• 1 tsp paprika
• 1 tbsp plain flour
• ½ bunch coriander stalks
• Salt and pepper

To serve:

• Tortilla wraps
• Spinach
• Hummus

Method

Place all of the falafel ingredients in a food processor and blend until smooth.

Ingredients!

Blended

With clean, wet hands divide into 8 medium-sized falafels, approximately 1.5 cm thick.

Heat 1tbsp of oil and carefully fry the falafel, turning when crisped. It will take approximately 10 minutes, serve when golden and crisp.

Before I covered them in all the toppings I could find.

I went overboard with toppings.. DON'T JUDGE ME!