Curried Falafel

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Posted on August 20, 2012
Falafel is a brilliant thing... easier than you think to make, and great cold the next day too - I mostly make twice as much as we need for supper. Chickpeas and broad beans are unbelievably good for reducing cholesterol; so the more you can eat of these, the better. This cholesterol-tackling recipe includes more curry flavour than usual, just to make a change. You could drop the Garam Masala and add less cumin and coriander, and you'd have more traditional falafel. Either way - it is too good not to try!

Ingredients

  • Can Chickpeas
  • Same Qty Broad Beans
  • 1 Onion
  • Clove Garlic
  • 3/4 tsp Coriander
  • 3/4 tsp Cumin
  • 1/2 tsp Garam Masala
  • Pinch Chilli Powder
  • Handful Breadcrumbs

Drain the Chickpeas and whizz them up in a food processor

Drop the podded Broad Beans into boiling water for 10 minutes before taking them out of their skins (unless they are really baby beans – in which case you can use the pod too) – whizz these up in the food processor too

Grate or whizz up the Onion – add half to the Falafel mixture (in a bowl) and fry half until they are starting to go soft.  Add the Spices and Garlic – and give the Onions a couple more minutes of cooking before adding to the mixture

Add a handful of Breadcrumbs and Seasoning – and then mix together really well before making patties

Leave your Falafel patties in the fridge for a few hours

Fry them for a few minutes on each side – drain on kitchen paper before serving with Tahini Sauce or Greek Yoghurt.  Flatbread and some Salad are good too…

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