Spicy Baked Falafel

Before posting this recipe I’m morally obliged to confess that it has, in the past, appeared within this humble blog. However, (for all such beginnings are followed by an excuse) the post this one is replacing was far from my finest work  and thus failed to do the recipe justice. As you may know, I do occasionally go-over and improve my past work, though in this instance the recipe remains little changed – this was a case of wanting to make my inanimate, though gloriously delicious falafel proud. After all, falafel must be one of the most loved foods in all the world.

Now, I simply must prepare you for the worst; it’s my birthday next week and I’m off to visit Katherine, or ‘mawoman’ as I like to call her. This means that frugalfeeding may be a little slow on the old recipe updates, unless I get a chance to pre-upload a few and speak to you as if from the past. However, it also means that you are all obliged to send me gifts. Though, that was, of course, a joke. You know, I’m rather looking forward to reaching the grand old age of 22. However, all things are put into perspective when you realise that by the age of 22 Mozart had written 31 symphonies, 8 piano sonatas, 5 violin concertos and many, many other pieces besides. Suddenly, my life feels a little insignificant.

There is very little that needs to be said with regard to falafel; surely everyone knows what it is? However, I ought to point out that this recipe is jolly lovely and will never, ever result in a dry, sorry excuse for falafel. Indeed, after baking these, you shall discover a moist, soft centre held together by a crispy outer shell, slathered with my mint and coriander dip. Please don’t fry them; there is no need for such a kneejerk reaction – they’ll only fall to pieces.

Spicy Baked Falafel {recipe}

Makes 15-20

Ingredients:

• two 400g tins of chickpeas in water

• half a small red onion, finely chopped

• two red chillies, seeds and all, dried flaked will do nicely

• a handful of coriander, finely chopped

• 1 tsp ground cumin

• two cloves of garlic

• a little oil

• 3-4 tbsp of breadcrumbs

• the zest of a lemon and the juice of half of it

• two eggs

• 1 tbsp plain flour, plus extra for coating

• salt and pepper

Method:

1. Begin by mashing the chickpeas with a fork. Once mashed add the onion, chillies, coriander, cumin, garlic, one of the eggs, the lemon zest and juice and mix. Add the flour if you think it needs a little help staying together, I suggest using all of it. Season the mixture.

2. Preheat the oven to 200C. Roll the chickpea mixture into balls roughly an inch or so in diameter. Coat these in flour, roll in the other beaten egg and cover in breadcrumbs – be thorough. Place them onto an oiled tray and bake for 20-25 minutes, until browned and crispy. Serve with a salad and mint and coriander dip.

Cost: Recipes like this never cost too much, especially since chickpeas are incredibly cheap for what they are. The use of eggs ups the cost a little, but you could risk not using them if you wish. Either way that wasn’t the path taken – these beauties set me back around £2.