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Brighton Journal | 20th November 2019

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SIMPLE VEGAN FALAFEL BALLS!

SIMPLE VEGAN FALAFEL BALLS!
Hannah Midgley

Hello again!

I’m really excited about todays recipe! I’m sure if you’re vegetarian or vegan, falafel is one of the options in restaurant that you are most familiar with but today I want to show you how to make your own. This recipe is so easy and quick with the only tricky part being the deep frying.

I’ll crack on and I hope you love this recipe as much as I do!

INGREDIENTS:

  • 1 can of chickpeas
  • 1 medium red or white onion, really finely sliced
  • 1 heaped tablespoon of dried garlic granules
  • 2 heaped tablespoons of mild curry powder (or more to taste if you prefer a stronger taste)
  • 3 heaped tablespoons of gram flour (which is a type of chickpea flour, if you don’t have this, use any plain flour)
  • Salt to taste
  • Warm water, as needed
  • Vegetable oil of choice for deep frying
  • OPTIONAL: a bunch of fresh coriander (diced), dried parsley or dried chilli flakes – in hindsight, I definitely wish I had added coriander!

PROCESS:

  • Add the chickpeas, salt, garlic, curry powder, gram flour and and ‘optionals’ to a blender/food processor and blitz into a sort-of ‘chickpea-dough’. It needs to be firm and sticky enough to roll into a ball, so if you mixture is too dry, keep adding drops of warm water to help form the dough consists; it should resemble a good cookie dough.
  • Once you have this desired consistency, transfer into a bowl and combine in diced onion using your (clean) hands, until its all full incorporated.
  • Next, take about a heaped desert-spoonful of the mixture at a time and roll into a ball between your palms. Set these balls aside on a plate.
  • Fill your saucepan 1/2-3/4 ways full with vegetable oil. Heat your vegetable oil in a pan until you start seeing small bubbles form on the surface (do NOT stick your finger in to test the temperature!!).
  • Place the balls in slowly/carefully, one at a time with no more than 3/4 balls in the oil at a time, just so the hot oil doesn’t overflow.
  • Leave in the oil for around 30-45seconds, or until you see the falafel turn from the light brown chickpea mixture colour to a golden brown falafel colour.
  • Once done, remove from the oil and drain on a few layered sheets of kitchen roll.
  • Serve immediately or keep for a couple of days in the fridge. I love mine layered in a wrap with hummus and salad but just get creative!

As ALWAYS, I hope you love these and make sure you tag me in any pictures over on instagram: @olimatafitnessuk. They’re so cheap and quick to make, I always pack them for lunch or serve them if I’m putting on a spread for friends.

Let me know how you get on if you do try them out!

Love always, Ols x

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