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Annabel Langbein media
Adding a pinch of baking soda to the falafel mixture makes them nice and light – but don't overdo it, or they will taste fizzy and sour.
Ingredients
| 2 cans | Chickpeas, 400g, rinsed and drained |
| 1 cup | Frozen peas, thawed |
| 2 | Garlic cloves, crushed |
| 2 | Spring onions, finely chopped |
| 1 | Lemon, use the zest only, finely grated |
| 1 Tbsp | Lemon juice |
| 2 tsp | Rice flour |
| ¼ tsp | Baking soda |
| 2 tsp | Ground cumin |
| 1 tsp | Ground coriander |
| 1 pinch | Chilli |
| ¼ cup | Parsley leaves, finely chopped |
| 1 drizzle | Neutral oil, to fry |
For the pita pockets
| 1 packet | Pita bread, or more depending upon size, pitas lightly toasted, cut in half (Main) |
| 1 | Lettuce, shredded for serving; also other fillings of your choice such as sliced tomato, tabbouleh, hummus, tomato relish, yoghurt |
| 1 packet | Ras el hanout, for sprinkling, optional |
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Directions
- Combine all falafel ingredients except oil in a food processor and whizz to a smooth paste. Use wet hands to form the mixture into small balls, then flatten slightly.
- Heat about 2 Tbsp oil in a large frying pan and fry in batches until golden (about 3 minutes each side).
- Transfer cooked falafel to an oven tray lined with paper towels and keep warm in a 120C oven while you cook the rest of the mixture, adding more oil to the pan if necessary.
- Serve in pita pockets with fillings of your choice, sprinkled with ras el hanout, if using.
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