Falafel Patties

I have called these Falafel Patties, as they are a slight variation on the traditional Middle Eastern Falafel. I was eager to use the fresh ajmo (carraway) growing in my garden, so I added this along with some cannelini beans for a creamier texture.

This recipe makes at least 20 falafel...and we finished the whole lot in one lunchtime! Try it - you will love them.

Recipe (approximately 20 falafel):
1 can chickpeas, drained (save the aquafaba for another recipe!)
1 can cannelini beans, drained
1 medium red onion, very finely chopped
3 cloves garlic, finely chopped
2 tbsp chopped fresh ajmo
1 tbsp chopped dhana 
1 tsp jeeru 
1 tsp salt (or to taste)
1 tsp paprika
4 tbsp plain flour
2 tbsp vegetable oil + extra for cooking

Method:

1. Place all of the ingredients in a large mixing bowl
2. Using either a food processor or a potato masher, blend together - being careful to keep the mixture coarse, and not entirely smooth
3. Take 1tbsp mixture, roll into a ball and then flatten gently to create a pattie
   Repeat for the remaining mixture
4. Heat a non-stick frying pan on a medium heat and add 1tbsp oil
5. Place the patties in (I could fit 7 in my pan) and brush the top side with oil
6. Cook for approximately 3 minutes, and flip over. Cook for a further 3 minutes and remove
7. Repeat until all of the patties have been cooked
8. Serve with pitta bread and a tomato salsa or hummous

Tips:

• To make the process more efficient, I oiled my chopping board and took 1 tbsp of mixture at a time and plonked it onto the board until the mixture was all used up. Then I oiled my hands and shaped each pattie, ready for cooking
• You can bake these instead of frying; place on an oiled baking sheet and brush the tops of the falafel with oil. Place in the centre of a pre-heated oven at 180c for approximately 20 minutes, turning half-way through. Remove when they are golden brown
• These store well in the fridge for up to 3 days, or you can freeze then once they have cooled for up to 1 month
• I had a few inside a pitta bread with salad and hummous. But then they were so moreish that I had a few (or maybe lots) just on their own!
• The fresh ajmo and dhana make these falafel taste absolutely delicious. If you don't have these herbs, then you can use parsley for a more traditional falafel taste

​Enjoy! If you have tried this recipe then please feel free to comment below and let me know how it went. If you have any questions then please ask and I'll do my best to answer!

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