Falafel – a favourite Middle Eastern snack/appetizer was introduced to me by a girlfriend. Freshly made falafel in pita bread with some spicy condiments and salads – oh, I was in heaven..
Found an easy recipe in 1 of my recipe books collection, “The African & MiddleEastern Cookbook” recently and adapted it to suit using our newly bought Tefal Airfryer instead of deepfrying in oil was a consolation of healthier eating.. 🙂
- 450g bottled or tinned chickpeas
- 2 red onions, peeled and chopped
- 2 large garlic cloves, peeled and crushed
- 3 tbsp finely chopped parsley
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1½ tsp baking powder
- vegetable oil, if deep-frying
- salt & pepper, to taste
- salad, to serve
- Drain and rinse chickpeas in cold water several times and leave to drain.
- Prepare onions, garlic and parsley.
- Put chickpeas, onions, garlic and parsley into a blender together with ground coriander and cumin, baking powder and seasoning and blend till a very smooth paste.
- Allow mixture to stand at room temperature for at least 30 mins.
- Take walnut-sized pcs of mixture and flatten into small patties. Set aside again for abt 15 mins.
- If using Airfryer or Oven: lightly spray tray with some vegetable oil, place mixture slightly apart on tray and bake falafel at 180C for abt 12-15 mins till golden brown.
- If Deep-frying: Heat oil in a deep heavy pan till very hot and deep-fry in batches till golden brown.
- Drain on kitchen paper and serve hot with a salad and/or pita breads.
Airfrying or baking’s quite different from deep-frying; that’s for sure. But it’s so minor that I find I can accept it.. Still yummy airfried or baked, tho.. 🙂
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