Now while these don’t technically have to be baked, I thought I would post the recipe as I am trying to be a bit healthier; since I never stopped eating rubbish after Christmas! I decided to try and make these as a certain American fast food chain offers something very similar at the moment and I am slightly addicted, though I’m sure this home-made version must be healthier or at least less greasy. This is not the quickest dinner to make, so maybe it should be saved for a weekend, but they are yummy and the sweet chilli sauce really adds to the overall flavour.
Parts of this recipe are based on this BBC Good Food website recipe.
400g Tin chick peas
1 tsp Ground coriander
1 tsp Ground cumin
1.5 tbsp Red lentils boiled as per instructions
1.5 tbsp Plain flour
1 tbsp Sunflower oil
0.5 tsp Chilli powder
4 Tortilla wraps
Sweet chilli dipping sauce
Makes 4 wraps/ 8 falafel pattys
- Put the chick peas, coriander, cumin, chilli and oil in a food processor until the chick peas are puréed, then add the flour. Remove this mixture from the food processor and mix in the lentils.
- Form this mixture into small burger like patty’s, and coat them in breadcrumbs – they should be slightly sticky so that the breadcrumbs stick without any need for an egg.
- Leave them to rest in the fridge for a couple of hours, where they will become slightly firmer
- Shallow fry them for around 8-10 minutes on each side, turning occasionally, but not too often or they will break up. Or bake them for 15-20mins at 180C, until the breadcrumbs become golden brown and they are hot throughout.
- Serve them in a wrap with the lettuce, cucumber and sweet chilli sauce.