Don't have a blender OR a food processor? Not even a potato masher!? Who *are* you!? You are me. And thank goodness, I've found a way we can still make falafel without all the gadgets.
(Note: I'm a parsley and dill-hater, hence why I prefer to make my own falafel! I used a small amount of parsley in this recipe, but if you want to amp up the herbs, feel free to add more chopped parsley and/or dill). —Izy Hossack
For the falafel:
14-ounce can of chickpeas
all-purpose flour (or buckwheat flour, if gluten-free)
generous pinch of salt
finely chopped parsley
red onion, finely chopped (use the other half for serving)
cloves of garlic, finely minced
finely chopped cilantro
vegetable or canola oil, for frying
To serve (all optional!):
handful of fresh mint, finely chopped
handful of cilantro, finely chopped
red onion, finely sliced
mixed salad leaves
flatbreads, to serve (gluten-free, if needed)
In This Recipe
Open the can of chickpeas and pour them into a strainer to drain. Rinse the beans and the can under cold water. Keep the can as we're going to use if for smushing!
Pour the drained, rinsed chickpeas into a wide bowl with the lemon juice. Use the base of the empty can to smush and squish the chickpeas into as smooth a paste as possible. If the cut-edge of the empty can is sharp and not safe to hold, just use the base of an unopened can and rinse it off after you're done.
To the chickpea paste, add the flour, ground cumin, salt, and parsley. Stir together well, then add the onion, garlic, and cilantro. Mix together using your hands until very well combined.
Divide the mixture into 12 equal balls (roughly 2 tablespoons of mixture per ball). Flatten each ball slightly with your fingertips.
Heat a skillet over a medium flame and fill to about 1/4-inch depth with oil. When the oil looks shimmery, place a few of the flattened balls into the skillet. Fry until golden, then flip and cook on the other side until golden. Remove to a tray or plate lined with paper kitchen towel to drain.
To serve: Mix together the yogurt, mint, and cilantro. Spread some of this herbed yogurt over a flatbread along with some hummus, slices of red onion, salad leaves, and falafel. Wrap up and eat!
Passionate about cakes, roasted vegetables and anything involving Maldon salt or maple syrup. Izy is a student living in London, UK who spends her spare time blogging and rambling on topwithcinnamon.com