So I’m a huge fan of making everything from scratch and some things are really so very simple, it does make you wonder why you ever bought them from a shop before! So here is a (sort of) recipe I’ve handed out on countless occasions to different people over the years. Much loved by veggies and meat eaters alike, and also a favourite with kiddiewinks.

One of the very best things about this is that I always have everything I need to make this in the cupboards so it is a perfect fast food when there looks like there is nothing in the fridge! They’re absolutely lovely cold so are perfect for picnics and go really well with a little home made hummus (also easy peasy lemon squeezy btw). Dang that’s another post I must write: The delights of homemade hummus. Yum. Dammit, I’m making myself hungry writing this.

Back to the falafel… It’s easy to scale up the recipe here. I use one tin of chickpeas as a starting point. It’s easy then to use another tin and double the other bits below or I’ve used kidney beans or butter beans on occasion too which are also grand.

A tin of chickpeas drained well 

A red onion

A couple of cloves of garlic (to your taste)

Some ground coriander, cumin, parsley and paprika. Again to your taste. Probably half a teaspoon of the two Cs then a quarter of parsley (fresh from your herb garden dans la summer months of course) and a sprinkle of paprika and a little salt and pepper.

Then a heaped tablespoon of flour and blitz in your food processor until it’s smooth-ish. Mix done. You should be able to shape it in your hands without it being too wet. Add a touch more flour if it’s a bit soggy. 

  
In fact these aren’t far off of a simple veggie bean burger if you added a little shredded carrot and green pepper, some sweetcorn and used a tin of mixed chilli beans (in water not sauce!) Can you see where I’m going with my approach here? There’s really nothing to it, just chuck it all together!

The above (one tin) makes four burgers which I shape and fry lightly on each side for 4-5 minutes until well coloured. Great in a burger bun with a slice of grilled halloumi over the top and some spicy summer relish. Or just on their own with some homemade herby potato wedges and serve with creme fraiche with some freshly chopped chives over the top. Ding dong fabulous.

You could add in sweetcorn, mashed sweet potato, spinach, anything you’ve got lying about really.

I will confess to recently purchasing a dirty fryer (a mini version of the ones you get in restaurants) recently. So if you want real proper little round morsels of Middle Eastern deliciousness, then the above mix will make 8-10 perfectly sized balls which you just pop into your fryer at 190 for around two minutes until golden brown. Drain and serve. You will not get better anywhere I can wholeheartedly promise you. 

  
Have a go and post your photos below of your work! It’s so easy I promise and takes literally five minutes flat. Barely longer than ripping open a packet! As I said before, they are great cold the next day so try putting into a pitta or a wrap with loads of fresh salad and some hummus. Glorious. Falafel-ey good in fact.