Argiro’s Falafel Recipe

To serve:

Middle Eastern pitas warmed

fresh lettuce hearts

fresh chopped tomato

Greek plain yogurt

Preparation:

A day ahead soak chickpeas in plenty of water until they swell. Next drain and mash in blender.

Put mash in a bowl.

Puree the onion, garlic, parsley, coriander, baking soda, flour and spices for the seasoning.

Then add the chickpeas; add the balsamic vinegar with honey and mix using a spoon. With the spoon, take a tablespoon of mixture. I like to make them Greek style, as large meatballs in a flat shape. Put in greased baking pan and brush them with olive oil.

Bake in a well preheated oven 200ºC, for 15 minutes; turn over and continue baking for 10 minutes or until extra golden.

Serve with Arabic bread, yogurt, lettuce and the fresh tomatoes.