Spicy Baked Falafel
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
two 14 oz tins of chickpeas in water
half a small red onion, finely chopped
two red chiles, seeds and all, dried flaked will do nicely • a handful of coriander, finely chopped
1 tsp ground cumin
two cloves of garlic
a little oil
3-4 tbsp of breadcrumbs
the zest of a lemon and the juice of half of it
two eggs
1 tbsp plain flour, plus extra for coating
salt and pepper
Instructions:
Makes 15-20
Begin by mashing the chickpeas with a fork. Once mashed add the onion, chillies, coriander, cumin, garlic, one of the eggs, the lemon zest and juice and mix. Add the flour if you think it needs a little help staying together, I suggest using all of it. Season the mixture.
Preheat the oven to 200C. Roll the chickpea mixture into balls roughly an inch or so in diameter. Coat these in flour, roll in the other beaten egg and cover in breadcrumbs – be thorough. Place them onto an oiled tray and bake for 20-25 minutes, until browned and crispy. Serve with a salad and mint and coriander dip.
From frugalfeeding.com