Having a speedy falafel recipe is an absolute must if you want a high protein, super speedy bit of food that costs virtually nothing. The great thing about falafels is because chickpeas are so cheap, you can throw pretty well any spice you want in there and it’s still going to be incredibly cheap to make. Having rifled through the cupboard, I settled on garam masala as the key herb and built the rest around it. I find India curry spices work really well with a falafel as they’re so full of flavour and really bring the chickpeas to life.
Not only are chickpeas cheap, but they’re also incredibly good for you. They’re packed with insoluble fibre for a start, which does absolute wonders for the digestive system. Such fibres are also good for weight management as they are particularly filling and so reduce appetite for a longer period of time… in short they fill you up easily! On top of that, they’re packed with potassium and a load of other minerals which are great for blood pressure and even bone strength. As if that wasn’t enough, they also pack 9g of protein for every 100g which is always a nice bonus…
This brings us on to the salsa, I’ve really fired this salsa up so if you’re not a fan of the heat, be sure to leave out the fresh chilli, or at least get rid of the seeds. There’e something about a fresh salsa compared to buying one that’s so much more flavoursome. The sweet tomato and sharp onion really pack a punch and the distinctive taste of coriander contrasts the spice pf the chilli perfectly to bring a whole new dimension to the pitta…
For the falafel;
- 4 wholemeal Pittas (28p)
- 400g Chickpeas (33p)
- 1 tbsp garlic granules (5p)
- 1/2 Tsp ground cumin (5p)
- 1 tbsp garam masala (5p)
- 1/2 tbsp coriander (5p)
- 1/2 tbsp chilli powder (5p)
- 2 tbsp plain flower (5p)
- 1/2 tbsp turmeric (5p)
- 10 sprays @frylightuk sunflower oil
For the salsa;
- 2 Tomatoes (20p)
- 1 small red onion (10p)
- 1/2 fresh chilli (8p)
- 1 tbsp @verylazyuk chopped garlic (10p)
- 2 tbsp lemon juice (5p)
- 5g chopped fresh coriander (12p)
- 1 tsp @verylazyuk chilli paste (8p)
On the side;
- 1/4 Lettuce (15p)
- 1/4 Cucumber (13p)
You’ll need a blender and a frying pan for the falafels.
- Drain the chickpeas and dry off in kitchen towel before putting all of the falafel ingredients in a blender together and blending. 5 mins.
- Shape into 4 patties and fry with a few sprays of light oil each, on a medium heat for 3 or so minutes on each side in the frying pan. 8 mins.
- Whilst they cook, finely chop the red onion, 1/2 chilli, fresh coriander and tomatoes. Also dice the cucumber and shred the lettuce.
- Combine the tomato, red onion, tbsp chopped garlic, 2 tbsp lemon juice, chopped fresh coriander, chopped chilli and tbsp chilli paste to make the salsa.
- With 2 minutes left on the falafels, pop the pitas in the toaster.