I very much like vegetarian food. I actually think I could be vegetarian if it weren’t for pork belly. And Bacon. I loved vegetarian food even more when I ate my first falafel kebab. This love grew when I ate Yami Falafel in Brunswick Heads. So freaking delicious.
Then one day, I made falafel at home, not really expecting much. But I tell you, it was good. I made it again for my friends, including a vego, and they loved it. So much so we had it again for dinner 4 days later. So I thought I’d share the recipe for you guys.
For me, these crispy falafels are best served with parsley, tomato and a creamy tahini yoghurt sauce on a pita bread. They are such an easy mid week meal but also perfect for a fancy dinner with friends. You might also like some red onion and cucumber on your Falafel wraps.
I like mine with these things too, but forgot to buy them the day I shot this recipe. Whoops.
- 1 400g tin chickpeas, rinsed and drained
- 1 cup parsley leaves
- 1 clove garlic
- 2 teaspoons cumin
- 1/2 brown onion
- 1/4 cup flour
- 1/4 cup olive oil for frying
- 2 tablespoons greek yoghurt
- 1 tablespoon tahini
- Juice of 1/2 lemon
- 1 tsp salt
- Parsley leaves
- Sliced tomato
- Sliced red onion
- Sliced cucumber
- Pita bread
- Place all falafel ingredients in the food processor and blend until combined. The mix will seem dry, but will hold together when squeezed.
- Place the mix into the fridge while you prepare the wrap fillings.
- Whisk together the tahini, lemon and salt until smooth. Then add the yoghurt, whisk then set aside.
- Place the olive oil in the base of a frypan and heat on a medium high heat.
- Begin forming oval shaped balls of the falafel mix and placing into the hot oil.
- Cook on all sides until evenly brown.
- Warm the pitas in the microwave for 30 seconds.
- Serve the falafel with the fillings wrapped up in a pita.