This dinner was just divine and the kids loved it! I think they love anything in a wrap or pita pocket. It’s great to watch them try to stuff their own.
1/2 red capsicum (red pepper)
1 onion, chopped
5 cloves garlic, minced
2 425g cans chick peas, drained (or soak 2 cups of dried chick peas over night in a bowl of water)
1 teaspoon ground cumin
5 tablespoons flour
1 cup parsley, chopped
In medium fry pan over medium heat, add about 1 Tbsp oil and gently fry onion and peppers 2 to 3 minutes then garlic and cook until translucent, about 5 minutes.
In a food processor, pulse together chick peas, cumin, and egg until very coarse. Add the flour and parsley. Process or pulse until mixture starts pulling from the sides of the food processor and starts to form a ball. You might have to add the smallest amount of water to get it to all mix together. Add the onion mixture and pulse until combined.
To make it easy for the kids and to use less oil, make the falafel into smallish patties. Small enough that you could fit two in a pita pocket.
Carefully oil your fry pan not using too much oil. Just lightly greased is fine. Cook the falafels until golden brown on both sides. Ensure that they do not stick to the pan by moving them around and using a bit more oil if necessary.
Let them cool slightly on a paper towel to absorb the oil.
Top with the best tabbouleh or simply some sliced tomatoes, lettuce and hummus.