The cookbook author transforms a tin of chickpeas into a protein-packed mix, smeared on to pita for an easy handheld feast
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Chickpeas are a fantastically versatile ingredient. Their transmutable texture has been delivering protein-packed, plant-based nutrient density for thousands of years. And if there’s one dish that offers a delicious dabble with chickpeas but can feel far too fiddly to faff around with after a whole day of activity, it’s falafel. Here, I’ve adapted my favourite fried green falafel recipe – a gift from my friend Emi from Egypt – simplified and squashed for maximum taste, minimum fuss midweek munching.
While fried falafel requires dried chickpeas be soaked overnight, this one has a can-do attitude. Usually, if you forget to soak chickpeas, it’s not as simple as swapping in a tin – trust me. There’s too much moisture-to-starch in canned chickpeas to have any luck binding them for frying. I once watched a whole batch worth of falafel batter disintegrate in the base of my frying oil because I thought I’d get clever with a can. Save bulking it out with besan flour – you can-not. Continue reading…
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