For a while now, I have been trying to break the plastic waste loop by recreating dishes that I have gotten used to buying in the supermarket. Falafel balls in spring and summertime have become go to dishes for an easy supper. They work when combined with a salad and also when turned into delicious wraps.
My favourite part of this endeavour is understanding what we consume and consciously opting out of unnecessary additives. It turns out that some meals that we buy ready-made are simpler to make than we’d think! This try was my very first experiment with falafel balls. I couldn’t wait to share this recipe after the realisation of its simplicity. Cutting plastic waste, saving money and consuming consciously in the grand total of 15 minutes.
- 1 can of chickpeas
- 3 cloves garlic, chopped
- 1 shallot, chopped
- 2 tbsp. parsley (freshly chopped preferably)
- 3 tsp. ground cumin
- 2 tsp. ground coriander
- 3 tbsp. flour of choice
- Salt & ground black pepper to taste
- Sunflower oil, for frying
- Drain the chickpeas and save the liquid.
- Combine all ingredients: chickpeas, garlic, shallot, parsley, cumin, coriander, and flour in a food processor and season with salt and pepper.
- Blend until the mixture resembles a thick paste. Mix in some (or all) of the chickpeas’ liquid to reach the right consistency. Hint: The mix should be thick, homogeneous and you should be able to form the falafel balls.
- Form the mixture into falafel balls about 5 cm in diameter.
- Heat up the sunflower oil and fry the falafels until golden (both sides). Transfer to lined plate and season immediately with salt.