| SUNDAY • 26 AUGUST 2018
maltatoday
15
THIS WEEK
FOOD
Ingredients
Serves 4
1 large red onion
2 garlic cloves
Coriander
Parsley
2 tins of chickpeas
1 tsp cumin powder
1 tsp chili powder
Salt
Pepper
Juice of half a lemon
Tbsp olive oil
Chickpea flour
Optional: breadcrumbs
Method
1. Preheat oven to 210C.
2. Chop the onions, garlic and place in a large
bowl along with the chickpeas, cumin, lem-
on and chili. Chop and add a small bunch
of coriander and parsley. Add the olive oil.
3. Blend the ingredients together roughly so
that it's not smooth like a hummus hut all
the ingredients are mixed well.
4. Add chickpea flour until the mixture binds
and is no longer sticky but dried or crum-
bly.
5. Form your falafel to the size you enjoy and
brush them with olive oil.
6. Optional: coat your falafel in breadcrumbs
(omit this step for gluten free).
7. Bake in the oven for 15 mins – they should
be crunchy outside and soft inside.
8. Serve with couscous or tabbouleh and
some tzatziki for dipping.
Baked falafel
Holly
Pisani
at Peas & Love
