Falafels are one of my favourite foods and the addition of the roasted red pepper is really a game changer, although if you find yourself without one you can leave it out. This mix can be a bit of a salt eater so I recommend tasting the mix before adding it to the food processor and adjusting as you see fit. If you're eating for 1 or 2 freeze half the batch once cooked for next time.
Makes 40 approx.
1 large red pepper/capsicum
2 onions (finely chopped)
2 large cloves of garlic (finely chopped)
3 tins of chickpeas
vegetable oil for frying
1 TBSP ground cumin
1 tsp ground coriander
1/2 tsp chili powder
1 tsp paprika
1 tsp salt plus extra to taste
1 tsp ground black pepper
1/2 cup tahini
1/3 cup chickpea flour
juice of 1 lemon
two baking trays
1. Pre- heat the oven to 200C/400F. Cut the red pepper into quarters, remove the seeds and stalk and place in the oven on a baking tray lined with baking paper. Bake for 20mins.
2. Add all the spices, salt and pepper to a pan with a little bit of oil, let the spices warm on a medium heat until fragrant (about 1 min). Fry the onions with the spices, once translucent add the garlic.
3. Rinse the chickpeas well and add to the pan, fry until any excess moisture has evaporated.
4. Once the red pepper is soft and slightly charred remove from the oven, chop into small pieces and mix into the chickpeas. Turn the oven down to 180C/350F.
5. Transfer the chickpea mix to the food processor, add the remaining ingredients (you may need to add a little extra oil) and pulse until just combined. You want to avoid processing the mix into a paste, I like to be able to see some whole or half bits of chickpea in the mix.
6. Take 2 TBSPs of mixture at a time and form into your desired shape. I like to shape the falafels into a Quenelle shape using two spoons but you can shape them into round balls if prefered. Place onto baking trays lined with baking paper, drizzle with oil and bake for 30mins, turning half way through.