The Naranga Newsletter

Home Economics 

with Ms Athiniotis

HAVE YOU TRIED MAKING FALAFELS        

 

Try falafels as an alternative to meatballs. Beans are a good protein substitute for meat. This recipe can be quickly prepared in a food processor. Chickpeas have a good texture but if you find the mixture is a little soft add some breadcrumbs to bind it.

Ingredients:

400g can chickpeas, drained

2 garlic cloves

2 tablespoons finely chopped parsley

½ red onion, roughly chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon salt

3 tablespoons plain flour

125ml (½ cup) oil

 

 

 

How to make it:

  1. Place all the ingredients except the oil in the food processor. Blitz for around one minute until the mixture is blended. 

 

  1. Prepare a large plate or try lined with baking paper to place the falafels as you make them. Scoop a heaped tablespoon of the mixture onto the sheet of baking paper. You can keep them round or slightly flattened. 

 

  1. Heat the oil in a frypan over medium heat. Fry the falafels for around 2 to 3 minutes on each side, or until they are golden. Don’t overcook them. Place the cooked falafels onto paper towel to drain and cool. 

 

  1. Cut four pitta bread in half horizontally. Spread pittas with 1/3 cup hummus or tzatziki dip, sliced cucumber and tomatoes and fill with the falafels.