The homemade version of your go-to lunch, making falafel at home is surprisingly simple. These are quick, easy and tasty, and the coatings of sesame seeds and ground almonds add an extra flavour hit. You'll never go pre-made again...
- 400g can of chickpeas, drained and rinsed
- 1 tsp of ground coriander
- 1 tsp of ground cumin
- 1 egg
- A large handful of flat leaf parsley
- Juice of 1/2 a lemon
- Sea salt flakes and freshly ground black pepper
- 1 tsp of olive oil
For The Coatings:
- 1 tbsp of sesame seeds
- 1 tbsp of ground almonds
- 2 wholemeal pittas
- 2 carrots, peeled and grated
- 2 tbsp of hummus
- Place all the falafel ingredients, except the olive oil, in a food processor and blitz to a coarse paste. Shape the mixture into 8 small or 6 large patties. Coat each in your chosen coating, patting so it sticks well. They can be chilled at this point, and cooked later.
- When ready to cook, heat the olive oil in a large frying pan, add the falafels and fry for 5–7 minutes on each side until golden brown on the outside and cooked through.
- Serve in warm pittas, with the grated carrots and hummus.
Recipe courtesy of The Midlife Kitchen by Mimi Spencer & Sam Rice, photography by Issy Crocker (Mitchell Beazley, £25)