Syn Free Falafels

These syn free falafels are easy to make although I will be honest and say that the prep is a bit time consuming as everything needs peeling and chopping but the results are worth it, super tasty little flavor bombs.  I added curry powder which is absolutely not what you’re supposed to do but I wanted to give it a go and they are really tasty.

Ingredients:

2 400g chickpeas (drained and rinsed)

1 large or 2 small grated onions

1 large carrot crated

3 garlic cloves finely chopped

3cm cubed piece of fresh ginger peeled and finely chopped

2 tsp ground cumin

1 tsp ground coriander

1 tsp medium curry powder (optional)

3 tbsp fresh coriander, finely chopped

½ tsp salt

1 large egg

To serve:

Lemon wedges

Fat free natural yogurt with paprika dusting

Method:

Put everything (except the egg and garnishes) into the food processor and zap it until it’s blended but still chunky or if you don’t have a food processor grate the ingredients and squash the chickpeas.  Whichever way you do it make sure all the spices are evenly mixed through

The mixture should stil be chunky

Tip mixture into a bowl

Lightly beat the egg and stir through chickpea mixture

Cover with cling film and leave to marinade for 6 hours or overnight so the flavours develop

When chilled and you’re ready to stat pre heat the oven to 180 or gas mark 6 and line a baking tray with greaseproof paper, you can lightly spray with frylight if you think necessary

Shape the mixture into small meatball sized ballsd to press quite firmly to get them to hold their shape and put on your baking sheet.  I got about 20 decent sized portions

Cook for 10 minutes then turn over, cook for a further 10 minutes or until golden brown and firm.

Serve warm with lemon wedges and a natural yogurt dip

Syn free curry falafels