I discovered a bit of a trick with falafels last night – goodness knows I’ve made enough of them over the past year, and sometimes they just seem to crumble and fall apart. However tonight, I discovered that 2tbsp water and 2tbsp flour was the best falafel-rescue-remedy so far. Forget eggs or ‘excessive mashing’ – flour and water is where it’s at.
Ingredients (makes 20-30, depending on your sizes):
1 onion
400g canned chickpeas
1 tbsp (yes, really) of cumin
Handful of coriander
2 tbsp flour
2 tbsp water
Bring the chickpeas to the boil in a saucepan of water, and reduce to a simmer. Simmer on a low heat for 15 minutes until very soft.
While the chickpeas are simmering away, peel and very finely chop the onion, and add to a mixing bowl with the cumin and chopped coriander.
When the chickpeas are very soft, remove from the heat. Add 2tbsp of the cooking water to the onions and spices, then drain the chickpeas and tip into the mixing bowl. Mash well with a masher until a soft pulpy mixture is formed.
Add the flour, and shape into walnut-sized balls in your hands.
Add the oil to the saucepan or a large non stick frying pan, and pop the falafels in on a medium heat. Gently shake the pan as they cook, or turn them over, to crisp all over.
Remove from the heat and place on a clean plate or surface while you make the rest of the falafels.
Serve with natural yoghurt to dip in as a snack, pop any extras into the fridge for snacking on, pop into a pitta bread with salad leaves and natural yoghurt or chutney for a portable, delicious lunch… I had mine on the side of my vegetable curry, mashed lightly with a fork and mixed in with the spiced tomato sauce – delicious!
Jack Monroe. Follow me on Twitter @MsJackMonroe. Find me on Facebook at http://www.facebook.com/agirlcalledjack
A Girl Called Jack is available to order at Waterstones: https://m.waterstones.com/BookDetails.aspx?bookId=10013935 or on Amazon: http://www.amazon.co.uk/A-Girl-Called-Jack-Monroe/dp/0718178947