Truth is that I wanted to make a traditional recipe for chick pea ‘balls’ from Sifnos, a beautiful Greek island. In order to do that I needed marjoram which I couldn’t find in Netherlands so I thought ‘let’s go with all the rest we’ve got!’. So Falafel it is! It’s been a while since the last time I ate meat with all the chick pea recipes I’ve been cooking lately. My mom’s reaction on skype was really original, making sure even from a distance that my nutrition is stable : “Falafel? And then this has only chick peas, no meat? Ok, just promise you’ll have some meat soon!” 

the recipe

ingredients

• 250gr. boiled chick peas
• 1 garlic clove
• 1 small onion
• 4tbsp. olive oil
• 1tbsp. parsley
• 1tbsp. mint
• 1tsp. cumin
• 1tsp. red smoked pepper
• salt

directions

• Put all ingredients in the blender and mix until you get a thick puree. Having small chopped chick peas in it is still fine, don’t try to make it really ‘smooth’.
• Let the mixture in the fridge for 1 hour so that the tastes blend well.
• Preheat your oven at 190 degrees C.
• Make small round chick pea – balls with your hands and put in a pan with baking paper.
• Bake for 30′ until they get a nice brown color and..

Enjoy !

Tips!

• You can serve in arabic bread or normal fresh crispy bread together with fresh tomato slices and tahini sauce. For the sauce: mix 2tsp. tahini, 1tsp. lemon juice, 1tsp. water and some red pepper.
• You can also serve falafel with rice or couscous!
• Alternatively you can fry the chick pea balls instead of baking them.