We eat a lot of falafel in this house, especially since Graham turned vegan. It's a great replacement for cheese in sandwiches, wraps and pitta. I particularly like it in wraps with salad or in a toasted bagel with hummus and mango chutney.
I make my own hummus to go with it, but the falafel is always shop bought. I don't know why I've never made my own. It's one of those things I always mean to make but never get round to like homemade pasta and cheese. Although the falafel is a heck of a lot simpler.
I was finally spurred on to make some when Olive Oils from Spain got in touch and asked if I could develop a recipe for their Taste Our Lifestyle Campaign.
Now we all know that Olive Oil is one of the healthiest oils to use in cooking and dressings, but did you know when frying at high temperatures, Olive Oil creates a thin golden and crisp layer that prevents food from absorbing the oil? No? So it's actually perfect for shallow frying falafel.
For my recipe I decided to use kidney beans instead of chickpeas for a darker and less traditional bite and I added lots of lovely cumin to flavour them. Of course my first thought was "Can I make this in my Optimum 9400". You know the answer is going to be yes, don't you? I'm continually amazed at how many things it can tackle and how much time it saves me. This blender is really worth every penny.
If you like things spicy, do feel free to add more chilli to the mixture. I made mine mildly spicy with Cooper in mind.
Dark red falafel made with kidney beans instead of the more common chickpeas.
- 400g can kidney beans, rinsed
- ½ onion
- 1 clove garlic
- 3 tbsp flour
- 2 tsp cumin
- 1 tsp ground coriander
- ½ tsp chilli powder
- a handful of fresh coriander
- 1 tsp hemp seed powder (optional)
- 2 tsp flax seeds
- 4 tbsp & 1 tsp Spanish Olive Oil
- a good grinding of salt and pepper
1. Whizz up all the ingredients, but only 1 tsp of oil and 1 tbsp flour. Reserve the rest of the flour and oil. I blended my ingredients in my Optimum 9400 Blender, but you could use a food processor.2. Fold the other 2 bsp of flour into the mix and then pop in the fridge for half an hour to firm up. 3. Heat the 4 tbsp oil in a frying pan.4. Roll the falafel mix into balls with floured hands and lightly fry in Olive Oil until golden. You can bake these, but I wanted them ready quickly.5. Enjoy
Yield: Makes 8-10 falafel
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Disclosure: I developed this recipe for Olive Oils from Spain. I was not expected to write a positive review and any opinions expressed are my own.