There are days when faffing around with 100 different mixing bowls and saucepans to make dinner just isn't an option. Food never tastes as good when you know there's a pile of dirty dishes waiting for you in the kitchen, and whether you're a 'that can wait' or an 'I can't go to bed until it's all done' person when it comes to dishes, I don't think I've met someone who genuinely loves washing up. Falafel are a one bowl job and a stick blender, or food processor job so they're the ideal dinner.
I like to bake my falafel instead of frying them, it's healthier and it avoids the sweaty hovering over a deep-fat fryer bit (or worse, the will-I-burn-my-house-down-with-this-pan-of-hot-oil bit.) That said, they do sometimes crumble in the oven, so make sure they're holding together well before you put them in to cook.
Falafel (makes 10-12 depending on how big you make them)
- a 400g tin of chickpeas, drained
- a small onion, finely chopped
- a clove of garlic, crushed
- 30g-ish of parsley, chopped
- 1 tsp ground cumin
- ½ tsp ground coriander
- 1 tsp salt
- the juice of ½ a lemon
- 2-4 tbsp cornflour or tapioca starch
- Preheat your oven to 200°C/400°F/gas mark 6.
- Pulse the chickpeas in a food processor, or blitz them up with a stick blender.
- Add in the onion, garlic, parsley, cumin, coriander, salt and lemon juice and mix with your hands to combine.
- Stir in the cornflour or tapioca starch, one tablespoon at a time, until the mixture holds together when you squeeze it in your hands.
- Press the mixture into walnut-sized blobs and place on a baking tray.
- Bake for 25-30 minutes.