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| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Servings |
2 people
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Ingredients
- 400 g Chickpeas canned
- 3 Garlic cloves crushed
- 1 small Onion finely chopped
- 1 tsp Coriander ground
- 1 tsp Cumin toasted & ground
- 1 tsp parsley chopped
- 1 tbsp flour
To serve
- Cucumber chopped
- Grated carrot
- 1 tbsp Ballymaloe Relish
- 1 tbsp Ballymaloe Mayo
Ingredients
To serve
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Instructions
- To make the falafel, blend the chickpeas, garlic, onion, spices and parsley in a food processor until just smooth.
- Empty into a bowl, add in the flour and season to taste. It will taste quite strong, but it needs to be since it will mellow when it’s cooked.
- Mix the Ballymaloe Original Relish and Ballymaloe Mayo together in a separate bowl. Set aside
- Heat the oil in a frying pan on a medium heat. Flour your hands and shape the mixture into 4 patties and fry them in the frying pan over a low – medium heat until golden on both sides (3-4 minutes on each side approx).
- Serve the falafels in the warmed pitta/flatbread and spoon over the relish and mayonnaise mixture. Add seasonal chopped/grated vegetables to serve.
