Falafel

(serves 4)

1 soup-size can chick­peas, drained
2 tbsp tahini (sesame paste)
1 tsp salt
2 tsps bak­ing pow­der
2 tsps cumin seeds
2 tsps ground corian­der
1 tsp cayenne pep­per
2 cloves gar­lic, crushed
2 cups loosely packed rocket leaves
juice of 1 lemon
3 tbsps veg­etable oil for cooking

This could not be any eas­ier. Put all ingre­di­ents except oil in a food proces­sor and whizz until fully processed, but not pureed. Pre­heat oven to 200C, 400F and place a large roast­ing pan in the oven to heat.

Roll the chick­pea mix­ture into balls, about 16, then flat­ten them into pat­ties. Add the oil to the roast­ing tin, then roll the pat­ties about a bit to coat them. Bake for 20 min­utes, turn­ing once, till crisp and golden.

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