I wouldn’t call them falafels. Well, the idea was to make them, but things changed during preparation. Considering they have been prepared without a recipe, mini chickpea patties is the most appropriate name to choose.
Actually, there were too many recipes to follow. Every version showed a different asset of ingredients, different cooking times, different procedures. So yeah, I just went with what was available and made something up, but the result was very nice.
INGREDIENTS (makes 8 patties)
- 1 can chickpeas, drained
- 2 spring onions, roughly chopped
- 1 teaspoon garlic paste
- 1 tablespoon mild curry powder
- 1-2 tablespoons plain flour
- salt, pepper
- sunflower oil for frying
Pretty simple here, tip all the ingredients except the flour in a food processor and blend until you get a thick paste. The texture goes according to your taste really, it’s up to you to keep it coarser or smoother. In any case, the dough should be quite dry. If it’s too wet, add some plain flour and mix until it dries up.
Heat some sunflower oil in a shallow pan. Here again, it’s up to you how much oil to use. If you want to deep fry them, pour something like an inch level, or else if you want to keep them lighter, just add a couple of tablespoons. With the help of a tablespoon, make eight balls by rolling the dough with you hands, then press them gently to give them a patty shape. Fry them in the oil until golden and crunchy on the outside.
Serve them over warm flatbreads with some salad and crunchy veggies, topped with the sauce of your choice (I prepared a quick yogurt sauce with salt, pepper, olive oil and some grated cucumber).