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