So I thought I would have a go at making some falafel as I’m never satisfied with what I find

So I thought I would have a go at making some falafel as I’m never satisfied with what I find at the shops and it’s never restaurant standard. I figured it couldn’t be too difficult. And what a fluke of a success these turned out to be, didn’t need to buy any new ingredients and they were lovely and soft in the middle and crunchy on the outside. Homemade FalafelIngredients: - 1 tin chickpeas- 1 tin red kidney beans - tbsp of EVOO - handful of coriander stalks -1 red chilli - 1tbsp ground cumin-1tsp chilli powder-1 lime -small squeeze of harissa paste- a couple of drops of siracha- 2 tsp tahini - 1 cup plain flour. 1. Preheat your oven to 180*. Drain your tinned beans. Put all of your ingredients, minus the flour, in to a food processor and blitz for roughly 5 minutes or until there is no graininess and you have a smooth consistency. 2. In a large spoon with a plastic palette knife stir your flour in to your mixture until it becomes doughier (you still want the mix to be relatively moist as this retains is soft centre when cooked). Roll in to small balls lightly with your hands ( i would recommend putting flour on your hands so the mixture doesn’t get stuck to them, otherwise use an ice cream scoop!). 3. Cook for 22 minutes or until crisp on the outside, then inhale the lot as they are incredibly moreish!  -- source link

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