Easy falafels
CATEGORIES
INGREDIENTS
  • Cooking Time: 20
  • Servings: 16
  • Preparation Time: 15
  • 250g dried chickpeas or dried split broad beans
  • ½ tsp bicarbonate of soda
  • 3 garlic cloves
  • 1 onion, roughly chopped
  • 1 leek, roughly chopped
  • 1 celery stick , roughly chopped
  • 1 small chilli, roughly chopped (deseeded if you don't like it too hot)
  • 1 tsp ground cumin
  • 1 tsp cayenne pepper
  • 1 tsp sumac
  • good handful chopped coriander
  • good handful chopped parsley
  • 80g gram flour
  • 100ml vegetable oil
DIRECTIONS
  1. 1.Soak the chickpeas in cold water for 8 hrs, or overnight.
  2. 2.Drain the chickpeas and pulse with the bicarb in a food processor until roughly chopped. Remove 3/4 of the mixture and set aside
  3. 3.Add the garlic, vegetables, spices and herbs to the remaining mixture in the processor and purée to a paste. Stir the paste into the rough purée of chickpeas, add the gram flour, season and mix well.
  4. 4Heat oven to 110C/90C fan/gas 1/4. Heat a large, non-stick frying pan over a medium heat and add some of the oil. Use your hands to form the mixture into patties (there should be enough to make about 16). Fry for 2 mins each side until crisp. Keep in a warm oven while you fry the remainder of the mixture, continuing to add a little oil to the pan with each batch. Serve wrapped in flatbreads, if you like, alongside the houmous, tabbouleh and pickled red onion & radish.
RECIPE BACKSTORY
a very good and easy meal to make