This recipe uses our North Indian meatballs spice blend, which is of a medium heat and contains dried mint. Falafels always go really well with diced cucumber and fresh tomato, but we found that the sauce from this recipe also works well with the chickpeas so we suggest serving them with both.
carton bitspicy North Indian meatball blend
1 can drained chickpeas (or about 300g/12 oz)
handful fresh coriander, chopped
1 small onion, very finely chopped
2 cloves garlic, crushed
2 large tbsp tomato puree
Mash the chickpeas with a fork and combine with HALF the spices and coriander, and the onion and garlic.
Form into little patties and roll in the breadcrumbs. Leave to chill.
Meanwhile, fry the remaining spices in some of the oil and add the tomato puree and about 100ml water to make a thick sauce. Simmer gently for about half an hour, adding more water should it get too thick.
Stir in the remaining coriander and leave to cool. This can be reheated for serving or left at room temperature.
Heat some oil in a frying pan and shallow fry the falafels over a medium heat for about 10 minutes on each side.
Serve with chopped up tomato and cucumber and pittas, with some of the sauce on the side.