Thursday, 9 August 2012
Baked felafel (1 colour)
Dried chickpeas - 150 g, soaked overnight and boiled for 90 minutes
Onion - 1 chopped
Garlic - 2 cloves, finely chopped
Wholemeal bread - 2 slices, crusts removed and broken into crumbs
Baking powder - 1 tsp
Chilli powder - 0.5 tbsp
Ground cumin - 0.75 tbsp
Flour - 4 tbsp
1) Drain the chickpeas and mash them in a large bowl until they form a paste. Add the other ingredients and mix well. Put the bowl in the fridge for a couple of hours.
2) Form the batter into 8-10 balls - I made them flat so that they would cook easier.
3) Line a baking tray with foil and grease lightly. Place the felafel on the tray and cook at 190°C for 10 minutes. Turn them over and cook for a further 10 minutes. Serves 4.