Utterly Scrummy Food For Families: Spicy Mini Falafels

Those who know me know that I really like a challenge. I have teamed up with Heinz to create a recipe in celebration of the launch of their new [Seriously Good] Mayonnaise, The new mayo is superbly rich, smooth and creamy, made using simple, high quality ingredients, with absolutely no added colours, flavours or artificial thickeners. I was challenged to create a seriously good spoonful, a delicious recipe creation that would fit on a spoon. I decided to make falafels as our whole family enjoy them, you can make them as spicy as you like, and they make a delicious vegetarian canape on a spoon with lettuce and a little mayo.

Spicy Mini Falafels

Makes around 24, depending on size

2 x 400g tins chickpeas, drained and rinsed

1 clove garlic, minced

1 tsp ground cumin

1 tsp ground coriander

1 tsp mild chilli powder (optional)

1 free range egg

1 Tblsp mayo

Preheat your oven to 210C/410F/Gas Mark 7.

Put all the falafel ingredients into a food processor and blitz until a chunky puree forms. scrape down the sides of the food processor and blitz again until a fine puree forms. Line a baking tray with foil and lightly spray with cooking spray. Take heaped teaspoonfuls of the falafel mixture and gently form into balls. Place on to the prepared tray.

Put a frying pan over a moderate heat and add a couple of tablespoons of oil. Cook the falafel in batches until golden on the outside. Place back onto the prepared oven tray. Bake the falafels in the oven for 10 minutes to ensure they are cooked all the way through.