Falafel
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Ingredients
Makes 10 small falafels
- 100g dried chickpeas
- 2 tsp falafel spices
- 1 tsp salt
- 4 spring onions, finely sliced
- 2 garlic cloves, crushed
- Parsley, roughly chopped
- ½ tsp baking powder
- 4 tbsp sesame seeds
- Cold-pressed rapeseed oil to fry
Method
- Soak chickpeas overnight. Drain and put half the chickpeas into a food processor and whiz until smooth (be careful not to overload your processor).
- Add the spices, salt, spring onions, garlic, and whiz again, until well combined. Finally, add the remaining chickpeas and fresh herbs and pulse until combined, but not pureed – the mixture should still be lumpy with chickpeas.
- Chill the mixture for 20 minutes.
- Form the mixture into small, flattish balls, about 5-6cm across, and roll briefly in the sesame seeds.
- Heat 2 cm oil in a deep pan to 180C, then fry the falafel in batches about 3 mins each side and drain on kitchen paper.
Enjoy with flatbread or as part of a buddha bowl!