Chunky falafel bites
- 1 x 410g tin chickpeas, drained and rinsed
- 10ml (2 tsp) ground cumin
- 5ml (1 tsp) ground coriander
- 1 garlic clove, peeled and chopped
- 45ml (3 tbsp) olive oil, plus extra for frying
- 100g fresh flat-leaf parsley, chopped
- a squeeze of lemon
- 60ml (¼ cup) cake flour
- salt and freshly ground black pepper, to taste
Place the chickpeas, cumin, coriander, garlic, olive oil, parsley and lemon juice in a food processor. Blitz with sharp pulses to achieve a well-blended yet chunky mixture.
Add the flour, season and mix well. Shape the mixture into bite-size balls.
Heat the olive oil in a non-stick frying pan over medium-high heat. Fry the falafel in batches until golden, about 2 – 3 minutes on each side. Remove the falafel from the oil with a slotted spoon and drain on absorbent paper towel.
Serve crispy and hot with tzatziki or spicy tomato sauce.
Squeeze a few falafel bites into mini pita breads, drizzle with tzatziki and top with roasted Rosa tomatoes and fresh basil.