Falafels
North end road market in Fulham has some great street food outlets. One of my favourites is the Falafel hub, run by this lovely Palestinian family. They tend to use flat breads and pickled turnips in their recipe in their sides but that’s up to you. I’ve gone for my banker of tomatoes and onion which mix with anything. The falafels are quick to put together and taste really good with their myriad of flavours and are excellent any time of the day and very healthy.
Servings: people
Ingredients
- 1 whole Onion
- 1 tin Chick peas
- 2 cloves garlic
- 5 grams Cumin
- 5 grams Fresh coriander
- 13 grams Tahini paste tablespoon
- 5 grams Harissa paste teaspoon
- 13 ml olive oil tablespoon
- 5 grams Fresh parsley teaspoon
- 5 grams Fresh coriander
- Salt & Pepper
| Recipe Cost: |
| Serving Cost: |
Prep Time: 10 hour
Cook Time: 15 minutes
- Heat the oil and fry the onions until they are soft, approximately 5 minutes. Add the garlic after about 2 minutes. Remove from pan.
- Add all the other ingredients and the onions once cooled to a food processor and zap.
- Removing all the ingredients from the processor and mould into 12 balls. Refrigerate for at least 1 hour.
- Fry in vegetable oil until browned on all sides.
- Serve with pitta bread, tomato salad, hummus and a yogurt dip.
Follow Us!
