Spiced Parsley Falafel
It’s easy to forget how simple falafel are to make, always a brilliant store cupboard standby. Great for picnics or feeding crowds, just double the recipe and shape into smaller balls.
2 x 410g cans chickpeas, drained and rinsed
40g flat-leaf parsley
1½ tsp mild curry powder
1 large clove of garlic, peeled and crushed
1 medium egg
1 tbsp olive oil
8 pitta breads, toasted
1 beef tomato, sliced
1 avocado, sliced
Greek yoghurt mixed with diced cucumber
1. Blend the chickpeas, parsley, curry powder, garlic and egg in a food processor until almost smooth and the parsley roughly chopped. Season well and divide into 8 balls. Flatten slightly into patties.
2. Heat the oil in a large frying pan and cook the patties for 3-4 minutes on each side until golden brown.
3. Serve warm or cold in toasted pittas with tomato, sliced avocado and salad. Top with a spoonful of Greek yoghurt.
If cooking for a crowd, make them into smaller patties and bake them in the oven at 180oC, gas mark 4 for 15 minutes to get them cooked all in one go and serve in mini pittas.