You can easily throw a meal together with a handful of these crowd-pleasers – they really need no further introduction.
MAKES 40 (20 FOR NOW AND 20 FOR LATER)
15 MINUTES PREP
10 MINUTES COOKING
4 x 400g tins chickpeas
1 large onion, finely chopped
5 garlic cloves, finely chopped
large bunch of parsley, leaves finely chopped
2½ tbsp ground cumin
2½ tbsp ground coriander
8 tbsp plain flour
vegetable oil, for frying
1. Drain the chickpeas, then pat dry with kitchen paper. Pulse them in a food processor until a coarse mixture is formed.
2. Add the remaining ingredients, except the vegetable oil, and add some salt and pepper. Pulse until the mixture is well combined. Use your hands to form the mixture into small patties about 1cm thick.
3. Heat a glug of oil in a large frying pan over a medium-low heat and fry the falafels for 2-3 minutes on each side until golden and cooked through. Drain briefly on a plate lined with kitchen paper and serve.
TRY WITH flatbreads, hummus and crunchy veg, such as cucumber, peppers and radishes.
FREEZE Cool the falafels completely, then place them on a tray, cover with foil and put them into the freezer to flash-freeze. As soon as they are frozen, place in a labelled resealable freezer bag.
FREEZER TO TABLE Transfer to a baking tray, cover with foil and bake in an oven preheated to 200C/180C fan/ gas 6 for 20-30 minutes until piping hot throughout, removing the foil for the last 5 minutes of cooking.
Recipe from The Ice Kitchen: Fast Fresh Food To Fill Your Family and Your Freezer by Shivi Ramoutar, published by HarperCollins on e-book (£7.99) and hardback (£16.99)