Falafels are a traditional Middle Eastern food made from ground chickpeas or fava beans or both. They can be enjoyed as part of a salad or on a pitta or flat-bread and are perfect for picnics.
1 x 400g tin chickpeas
2 tsp ground cumin
1tsp ground coriander
½ red onion roughly chopped
2 cloves of garlic
1 small carrot (optional. If you are baking your falafels, the grated carrot keeps the mixture moist but if you choose to fry them, the extra moisture will make it hard to keep the shape of the falafel balls and is not recommended)
Pre-heat your oven to 180* Celsius fan. Put all ingredients except for the grated carrot into a blender and blitz until your desired consistency – ideally the mixture will not be a smooth paste and still contain some texture from the chickpeas. Add the grated carrot and combine either by hand or with a spoon. Form small balls with the mixture and lay out on non-stick parchment paper before transferring to the oven for 25-30 minutes. Remove from the oven and allow to cool. These are a great addition to any picnic served with salad of your choice.