A couple of years ago, I came across a recipe for falafel bugers. Never having had falafel before, nor knowing what it looked like, I thought I'd try and make them. A good hundred times or so later, I've come up with a basic recipe, where I sometimes vary the different spices used.
To make the ones you see below, follow the recipe under it, I would suggest using a little bit of oats for a bit more texture, as that's my usual method!
(Makes six, 145 calories each if you're using 40g oats)
400g tin chickpeas (260g drained)
1 onion, chopped
2 tbsp sunflower oil
1 tbsp cumin
1 tbsp tumeric
1 tsp garlic powder
1 tbsp smoked paprika
1 tsp hot chilli powder
Small handfull fresh, chopped parsley
(Small handful oats)
- Fry chopped onions and chickpeas in some of the oil in a frying pan.
- Mix in spices and after about 5-10 minutes, transfer the mix into a bowl and mash with a masher.
- Add the eggs (and oats, if using) and blend it all together well.
- Pour a teaspoon sunflower oil in the pan, and then use a tablespoon to scoop out a couple of spoonfulls into the pan. Leave for a while until it's starting to set, and then flip over. Fry a couple of minutes on each side until golden.
- Serve in a pitta bread along with other goodies, or keep it simple and pour a little tomato ketchup or sweet chilli sauce over and eat on their own.
You can also make different ones swapping the tumeric and coriander for pepper, salt and thyme.
Other spices that works well with the recipe above is coriander, cayenne pepper and curry powder. So really whatever spices you have that adds a bit of kick and work well together.
PS. Lots of kethup is not a bad thing