By Simone Kruger, Yellow Papaya for Rugani Juice.
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Add these scrumptious falafels to a lunchbox, snack or as part of a meal. Easy, quick and a lovely snack even for party tables!
Ingredients
1 can chickpeas, drained
3 tbsp chickpea flour
1 tsp baking powder
½ tsp cumin
½ tsp paprika
1 tbsp olive oil
Salt and pepper to taste
Instructions
- Place all ingredients in a food processor and blend to a coarse texture. Don't blend to finely, you still need some texture to the mixture.
- If the mixture is to wet add more chickpea flour until you can form small balls.
- Form the mixture into small balls and flatten and place on a tray with baking paper.
- In a wide frying pan heat the olive oil over medium heat.
- Fry the falafels in batches until golden brown and place them on a paper towel. Alternatively, for a healthier option, bake in a pre-heated oven at 200 °C until golden brown.
- Pack into lunchboxes with hummus, vegetables, and fruit
