lemon falafel

Given the fact that Mr Colonial Cravings can cheerfully polish off a steak when it’s offered up, I will never quite understand why, whenever I ask what I should make for dinner, the answer is invariably falafel.

I tend to put it down to a lack of imagination on his part rather than some deeply held love of the humble chickpea but either way this recipe makes my life pretty easy.
Super-quick and made out of things that are probably sat in your kitchen cupboards right now, these make a quick and easy veggie supper served up with salad.
They are really, really lemony so feel free to use a bit less juice if you want them slightly less zesty. A drop of olive oil or water will make up the difference if the mixture ends up being a tiny bit dry.

Serves 2-3

400g can chickpeas, drained
1/2 red onion
1 clove garlic, crushed
1 tbsp tahini
1/2 tsp ground cumin
pinch of cayenne pepper
salt and pepper
juice of 1 lemon
small handful of fresh coriander or parsley (optional)

lemony falafel

Start by roughly chopping the onion and then blitzing finely in a food processor. Add all of the other ingredients and pulse to a coarse mush. You don’t want it too sloppy, remember you’re making falafel not hummus. If the mixture is too loose then it’ll be impossible to shape it into falafel.
Roll the mixture into walnut sized balls and fry in a little oil to brown the outsides. You can squash the balls a bit if that makes this bit a little easier.
Transfer the falafel to a non-stick baking tray and cook through at 180°c for 15 minutes before serving.