Falafel
Prep and cook time: 2 hours +
Serves: 8-10
Ingredients
500g pack chickpeas, soaked overnight and drained
8 large cloves garlic, chopped
1 tbsp ground coriander
1 tbsp ground cumin
1 large onion, chopped
3 tbsp plain flour
2 tbsp freshly chopped parsley
salt and freshly ground black pepper
oil for frying
Method
Cook the chickpeas following the pack instructions.
Preheat a deep fat fryer, if using, to 180°C, 375°F.
When the chickpeas are cooked and cool enough to handle, place in a food processor with the garlic, coriander, cumin and onion. Blend until smooth.
Stir in the flour, parsley and seasoning to taste.
If deep frying, shape into golf sized balls and deep fry for 2-3 minutes until golden brown.
If shallow frying, shape into small patties, then fry in hot oil until golden brown on both sides.


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). Also if you are in London, you have to check out Maoz fallafels at the Soho end of Old Compton Street. Great for filling up after a night on the lager. Really good fallafel and you can pile on your own salad (as much as you can fit on!) for free.
