Although these are obviously not a traditional Irish dish they are definitely popular here. I believe the key to an excellence falafel is in the spices. In this recipe, I am liberal with the use of cumin and coriander and although they are not hot they add wonderful richness. Feel free to add chopped chilli if you want extra heat.
Prep time: 10 minutes
Cook time: 10 minutes
- 3 cloves of garlic
- ½ lemon
- 2 tsp ground cumin
- 2 tsp ground coriander
- 50g spinach
- 1 tbsp tahini
- 2 tins chickpeas, drained and rinsed
- 4 spring onions, finely sliced
- 2-3 tbsp quinoa flour, or wheat
- Preheat range to 200°C.
- Place garlic, juice of lemon, cumin, coriander, spinach and tahini in a food processor. Blitz until it forms a paste.
- Dry chickpeas with a kitchen cloth before adding in half them and again blitz until smooth. Now add the remaining chickpeas with the spring onions and flour and pulse a few times until just combined but retains a bit of texture.
- Shape into ping pong sized balls and flatten slightly. It should make 12 falafels. Place your pita bread in the top oven if using.
- Heat a frying pan on the boiling plate and cook the falafels in 2 batches. They will need 5-7 minutes on each side.
- Now all that’s left is to plate up. Press the lightbulb and scroll for some ideas!