Perfect with hummus, salad and pitta bread, this falafel recipe is ideal for lunch or for a light dinner.
Ingredients:
275g/9oz dried chickpeas (you can use tinned, but the falafel isn’t as good)
1 small onion
A handful of fresh coriander (you can use dried, but it’s not as good)
2 cloves of garlic
1 tbsp ground cumin
1/2 tsp baking powder
1 1/2 tsp salt
2 tbsp plain flour
Vegetable oil (for frying)
Method:
- Soak chickpeas overnight in cold water
- Boil chickpeas for 1 hour, then drain them
- Roughly chop up the onion, garlic and coriander, then put them into the blender along with the chickpeas, baking powder, cumin and salt
- Blend until the ingredient are finely ground and hold together
- Take a small handful of the mixture and shape it into balls
- Lightly cover the falafel balls in flour
- Fry the falafel balls in the vegetable oil until brown and crisp on all sides
- Serve with pitta, hummus, salad and other sauces
- Eat and enjoy!
