Ready in 20 minutes, serves 4. This meal comes in well under $10 – we only paid $1.25 for the can of chickpeas.
|1 can||Chickpeas, 400g rinsed and drained|
|1||Red onion, roughly chopped|
|1||Garlic clove, chopped|
|1 handful||Fresh parsley, flat leaf or curly|
|½ tsp||Chilli powder|
|1 tsp||Ground cumin, or coriander|
|2 Tbsp||Self raising flour|
|2 Tbsp||Sunflower oil|
- Pat the chickpeas dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, spices, flour and a little salt.
- Blend until fairly smooth, then shape into 16 to 20 falafel balls with your hands.
- Heat the oil in a nonstick frying pan. Add the falafel, quickly fry for 3 minutes on each side until lightly golden.
- Serve with hot toasted pita, salad and your choice of sauce.