This is a dish of delights. It is simplicity itself and truly tasty in every respect. Not as authentic as the fabulous falafel I have tasted in the middle east but as a store cupboard standby version – this does the trick.
For 4 wraps – makes about 12 balls
410 gm tin of chickpeas drained
1 bunch chopped spring onions
Large handful of chopped parsley and chopped coriander
2 cloves of garlic crushed
2 tsp cumin seeds
Pinch of smoked paprika
In a bowl mash by hand the chickpeas, the coriander, parsley and garlic. I uses my large stone pestle – though you could use a decent masher too. Add the cumin and paprika and stir in.
Season with a little salt and black pepper and a squeeze of lemon juice. Break in an egg and stir in well.
Heat about 1 to 2 tbsps of olive oil in a frying pan. Form the mix into small balls or patties – this bit is wonderfully messy – enjoy it. Get tactile with your food! Gently place the balls into the oil and leave for no more than 3 minutes on a medium heat. Turn them gently and repeat for 2 to 3 minutes until they have a good golden crisp coating – they will remain gorgeously gooey inside.
I served them in a wrap with salad leaves and some sweet chilli sauce, or you could just squeeze over more lemon juice – anyway, they proved very, very popular with my kids. Immensely popular in fact!