Super tasty and a great source of protein, a vegan favourite. Falafel, eat it on its own or combine it with many dishes, a great number of options await.
4 x 400g tins of chickpeas drained and rinsed
1 small onion, chopped
3 tbsp fresh parsley, chopped
4 garlic cloves, peeled and roughly chopped
1 ½ tbsp plain flour
1 ¾ tsp salt
2 tsp ground cumin
1 tsp ground coriander seeds
¼ tsp black pepper
¼ tsp cayenne pepper
Pinch of ground cardamom
Mellow Yellow Rapeseed Oil for frying, 2cm deep in a small diameter saucepan.
Preheat your oven to 180°C/gas mark 4. Add all the falafel ingredients to the food processor and blitz well. Make the falafel into balls (around 4 cm in diameter). Carefully heat the Mellow Yellow in the small saucepan (I use a saucepan 15 cm in diameter and 13 cm high, this means that the pan is deep enough to prevent splashing and narrow enough not to need too much oil to get a 2cm depth). When the oil is hot enough the falafel will sizzle immediately on contact, use one for a tester and scoop out imediately if the oil is not hot enough. When the oil is hot enough fry 3 or 4 at a time, they should have a little space around each one to ensure that they brown evenly, turn them over once during cooking. When evenly browned, remove the falafel from the oil with a slotted spoon and then add the next batch.
Our favourite serving suggestion for falafel is to break them up in a tortilla wrap with roasted butternut squash, goats cheese (not for vegans), mayonnaise and rocket leaves.