I was visiting my parents house this weekend, and they are the kinda people that always have enormous amounts of food around the house. Their fridge makes my little weeny fridge look more like a cooler, and their freezers make my little section of freezer feel like an icepack. When I arrived, the mounds of food I am used to seeing were not really there. The veggie basket was low, and there weren’t many inspiring ingredients laying around, unless I wanted to dive into the pickled beets and chicken livers…… So wondering what I wanted to eat, and shuffling though the cupboards I found a can of chickpeas (one of my favourite things) and my dad had told me that there was plenty of fresh sage in the garden. Introducing Fresh Sage Falafels.
These ended up being a hit! Full of flavour, quick to make, and can be paired with any of your favourite veggies and sauces. We had them for dinner, and again for lunch the next day!
1 small can of Chickpeas, drained and rinsed
1 small onion
3-4 cloves garlic
a big handful of fresh sage
spoonful of cumin
spoonful of chili
big pinch of salt
about 1 teaspoon baking powder
4-6 tablespoons of flour
oil for frying
If you want to make into a wrap like I did:
whole wheat wrap
I’m not a big deep frying fan, because we all know it’s not the next diet trend, so instead I opted to lightly fry. Add glug of oil to the pan and heat over medium high heat. You want it to get hot, but not so hot it is smoking. To test, drop a tiny blob of batter in the pan and if it sizzles it is ready. Fry the falafels on one side, not over crowding the pan. Keep checking the bottom to see if they are golden, and once they are flip to fry the other side. About 3-5 minutes on each side.