I’ve got a lot of love for the humble falafel. I think I first tried them in Egypt when traveling with a mate during university holidays, and I’ve been hooked ever since. I used to make a weekly, sometimes twice weekly, pilgrimage to a place called Just Falafs when I worked in Soho, but it sadly closed a couple of years ago as their landlord jacked up the rent and they couldn’t afford to stay. For a while, I was in a bit of a felafel wilderness, until I discovered that making your own is pretty easy.
These have a good hit of garlic in them, so if you’re not in to that, just tone down the quantities a bit. I like to serve them in pittas with a crunchy red cabbage salad (recipe below), a tzatziki of sorts (recipe from an earlier post here), some salad leaves and hummus, which I buy (sorry).
One final note, don’t be tempted to leave out the flour as it helps bind the mixture. If you leave it out your balls will disintegrate when you fry them.
Ingredients (makes around 10)
For the felafel
1 200g can of chickpeas (drained weight)
1 small onion, finely chopped
3 cloves garlic, finely chopped
1 tsp ground cumin