Since going vegan, chickpeas are life. Any food made with chickpeas is heaven. Hummus is stupidly good and just chickpeas.
However, the £££ I’ve spent on falafel in the last 3 months is just not OK so I decided to make my own. I’d been putting this off purely because they sounded fussy and complicated to make. I was wrong. They’re stupidly easy to make, even the less confident cook could whip these up.
They should come with a warning though: you may get obsessed.
Ingredients: *all ingredients organic where possible
N.B. adjust according to personal preference on how herby and bold you like your flavours.
1 can of chickpeas drained, rinsed and patted dry in kitchen towel
2 spring onions chopped
2 to 3 big cloves of garlic minced
1 handful of parsley chopped
1 small handful of coriander chopped
2 tbsp sesame seeds (raw)
1 to 2 tsp cumin powder
1 tsp coriander powder
Salt & pepper to taste
1 dash of lemon (add after blending)
1 to 2 tbsp of all purpose flour
A high smoke-point oil (I used sunflower)
1 pack of wholewheat / gluten free / pita / whatever you like wraps
For the kebab-style sauce:
2 heaped tbsp hummus
1 heaped tsp dried dill
1/2 squeezed lemon (or more depending on how you like it)
1 tsp tahini
warm water to thin if needed
For the falafel wrap additional fillings:
Hummus, chilli sauce or lazy chillies, tahini, coriander, parsley, tomatoes, red onion, olives, (feta for the veggies) whatever floats your boat. Falafel tastes good with errrrthang.
Prep your falafel ingredients and add to a blender. Blitz that baby up. Taste your mix and add seasoning as desired. Transfer the mix to a bowl and add your dash of lemon. Add flour and mix together, you want a mix that is sticky enough to squish together but not so wet it sticks to your hands.
Get out a chopping board/clean surface. Grab a handful of your falafel mix and roll together in your hands to create a ball, smush (technical term) the ball down on your board and round off.
Heat a non-stick frying pan with some oil and add your falafels. They need 3 or 4 minutes on each side until golden. (keep the pan handy, you’ll need it later)
While your falafel cool (they’ll crumble less when cooled slightly) make your kebab-style sauce. Mix all the ingredients together and thin with water if needed.
Time to wrap it up! I added hummus, tahini and lazy chillies as the base followed by red onion and tomatoes, two falafels on top and covered in the kebab-style sauce and more parsley and coriander. Once wrapped up, making sure you tuck your bottoms and edges in – pop the wrap back in your pan and quickly toast on either side.
Slice up, plate up & enjoy! (I had mine with a little pot of kebab-style dipping sauce on the side, just because..)