Falafel Mini Cupcakes
by COLETTE PIENAAR
I love falafel’s and hummus, so thought I would try this…
You need a falafel mix, I used an instant falafel mix but just as easy to make your own. See the full recipe below…
You will need:
- 1 cup dried chickpeas (soaked overnight) or 16 oz. can of chickpeas or garbanzo beans.
- 1 large onion, chopped
- 2 cloves of garlic, chopped
- 3 tbsp of fresh parsley, chopped
- 1 tsp coriander
- 1 tsp cumin
- 1 fresh chilli chopped finely if you like a bit of heat
- 2 tbsp flour (I use Kamut)
- Salt & Pepper
- Oil for frying or simply bake in the oven
- muffin tin
- mini muffin cases
- humus for the topping
Start by placing the chickpeas in a pan with fresh water, and bring to a boil. (if you are using canned beans omit this step) allow to boil for 5 minutes, then let simmer on low for about an hour. Drain and allow to cool. Mix together the chickpeas, the garlic, onion, coriander, cumin, salt and pepper (to taste) in a medium bowl and add the flour to bind. Mash the ingredients together or combine using a food processor, the end result should be a thick paste. Form the mixture into small balls, about the size of a ping-pong ball, flatten them slightly and then either pop into muffin cases and bake or shallow fry until golden brown.
Mix your falafel’s & dollop into a muffin case, bake at 200 degrees for 8-10 minutes.
Remove from the oven and allow to cool. Remove from the cases and ‘ice’ with hummus, sprinkle with seasoning.