Culture

First week back and no doubt everyone is already missing mum’s well-stocked fridge. No need to settle for Indomee or baked beans just yet. This week Critic brings you a simple and delicious recipe for homemade falafel. This recipe is so easy, not to mention more filling and healthier than instant noodles, that you have no excuse not to try it. It is my perfect go-to recipe when I am short of time due to assignments and tests. It does require a blender, but if your flat is blender-less you could always employ a grater and a little elbow grease to achieve the same affect.

All you need is:
1 can of chickpeas (drained and rinsed)
1 carrot
A handful of spinach (frozen is fine, but defrost it first)
A quarter of an onion
Juice from half a lemon
Half a cup of flour
A pinch of cumin
Salt, to taste
Olive oil
 
First, peel and chop the carrot and blitz it in the food processor until they become small pieces, but not pulp. Then continue by throwing in the chickpeas, spinach, onion, lemon juice and spices, blitzing after the addition of each item. Make sure everything is well combined but that it is still in small pieces and not a puree. You could use a blender if you do not have a food processor but might need to work in smaller batches.
Divide the batter into about 10 balls. Flatten them with your thumb lightly until it is about a quarter of an inch thick.
Heat a pan and pour in some olive oil. Brown each ball on both sides and remove from the pan.
Enjoy these delicious falafels in toasted pita bread served with tomatoes, cucumbers and yoghurt. If you would like to kick it up a notch, add some minced garlic, lemon juice, salt and pepper to the yoghurt. And there you have it, a delicious, healthy and easy meal.