Hot balls of fluffy falafel are great eaten with dip, placed into a pita for lunch or added to a salad for a healthy dinner! Some would say this is the original Turkish tapas dish and with hummus, capsicum dip or eggplant dip you can't go wrong!
Ingredients ½ cup roughly chopped white onion
3 garlic cloves
1 cup legumes (chickpeas, butter beans etc.)
½ cup lightly packed parsley leaves
½ cup lightly packed basil leaves
½ teaspoon salt
¼ teaspoon chilli flakes
1 teaspoon cumin
1 teaspoon baking powder
¼ cup all-purpose flour
Oil, for sauteing
Pita bread, dip, salad and other tapas dishes to serve.
I chose lentils and butter beans today.
Place the onion and garlic into a food processor and pulse until they are finely minced. Remove and set aside in a bowl.
Pour the cooked legumes, parsley, basil, salt, chilli and cumin into the processor and pulse until roughly blended but not pureed.
The mixture should be wet but not sticky.
Pour into the bowl with the onion mixture and stir in the baking powder and just enough flour so that the mixture combines to form a ball but is not sticky.
Cover the falafel mixture with cling wrap and refrigerate for 1 hour.
While the falafel mixture is chilling, prepare your dips. Today I made beetroot dip, tzaziki and hummus but store bought ones are also fine.
When the falafel mixture is chilled, use a spoon to form balls. 2 Tablespoons per ball for mini's or 4 Tablespoons if you want large balls. Add more flour at any point if the mixture is too wet to scoop.
Mini falafel frying away.
Pour enough oil to fry into a large pan and turn the heat up. Once hot add the falafel one by one, browning them for 3 minutes, then flipping them over and browning the other side.
Transfer each mini falafel to a paper towel-lined wrack and season with salt. Repeat until you have cooked all of the falafel.
Arrange on a plate for an easy tapas dish.
Enjoy the mini hot falafel with dips as a tapas dish or place three or four larger falafel inside warm pita bread with salad and dips for lunch or dinner.