I have eaten falafel in
Before I write out the recipe (which was copied from a book which belonged to my friend Vicki, so I can't credit it properly, unfortunately), here is a little cheer-up photo for Kiwi Sis, who is sick and in bed. She's only a few weeks off her due date, and Munchkin has been ill too, so they're not the happiest household at the moment. Kiwi Bro is playing nurse, and I think they're all looking forward to Munchkin Granny arriving in just 10 days. Here is the piggle cat having a Sunday chillout in my lap, which is a cute enough image to cheer anyone up anyway, but she is also showcasing a peek of my current quilt project (apologies, people I make quilts for. There is frankly no chance that it won't have been sat on by a cat before it was finished). Who can this one be for though? Let's just say it's got a long journey before it meets its new owner. Get well soon, Kiwi Sis - I hope the photo makes you smile.
My favourite falafel
Serves 4 (but halves easily)
2 cans chickpeas
1 small onion, in chunks
handful of parsley leaves
zest and juice of 1 lemon
2 tsp each ground coriander and cumin
6 tbsp plain flour and extra for dusting
4 tbsp olive oil [I just use a spray when frying]
Put the first 6 ingredients into a food processor. Season, then pulse into a chunky paste [I used to use a mini blender but it's a bit small even for a half quantity to go in in one go.] Tip onto a floured surface and mould into burger shapes.
Dust with a little more flour. Heat the oil in a large non-stick frying pan and fry for two minutes on each side until crisp. OR, brush with a little oil and cook under a preheated grill for 8-10 minutes on each side until browned.