Recipe from Jules Clancy of Stonesoup
The best falafels I ever had were in a tiny hole-in-the-wall workers restaurant in Amman, the capital of Jourdan. I still remember the place was so busy and when we got a table there was no discussion over what we wanted. The server just came with flat bread, hummus and crisp light falafels freshly fried in a giant pot out the front. So good. For home cooked falafels I prefer to cook them under the grill rather than mess around with deep frying. It’s quicker and for me far less intimidating. Yet still super tasty.
enough for 2
1 can chickpeas (400g / 14oz), drained
1 bunch flat leaf parsley
1 egg
hummus, to serve
baby spinach, to serve
- Preheat your overhead grill (broiler) on high.
- Whizz chickpeas and parsley in the food processor until finely chopped. Stir in the egg. Season.
- Roll the mixture into small balls about the side of a quail egg. Place the falaels on an oiled tray and drizzle with more oil.
- Grill for 5-7 minutes or until firm when touched. Serve hot falafels on a bed of hummus with baby spinach on the side.
Variations
more traditional – serve with tabbouleh salad instead of the baby spinach.
no food processor – finely chop the parsley and mash together with the chickpeas using a fork.
more substantial – serve with warm pita bread or other flat bread on the side.
carnivore – brown some minced (ground) beef or lamb in a pan with a little oil. Sprinkle over the falafels before serving.
vegan / egg-free – try it without the egg. Traditional falafels don’t use egg so it should be Ok. I just prefer to use egg for the extra protein and the insurance that my falafels won’t fall apart.
different legumes – some places use butter beans or lima beans instead of chickpeas. And others use a combo of chickpeas and beans. Fresh shelled broad beans are another great option.
home cooked chickpeas – are great. You’ll need 250g (9oz) cooked chickpeas.
Waste Avoidance Strategy
chickpeas – keep them in the pantry.
flat leaf parsley – tends to be the most long lasting of the leafy herbs. Should keep for a few weeks in the fridge if wrapped in a plastic bag. For longer periods pop it in the freezer – it will wilt but will still be useable in this dish.
eggs – will keep in th fridge for a month or so. Or use for another meal.
hummus – will keep in the fridge for a few weeks. Can be frozen.
baby spinach – either pop them in the freezer or wilt down in a covered pot with a little olive oil. This way they’ll keep in the fridge for a few weeks.