Falafel

• chickpeas, dried, soaked overnightdo not use canned300g
• parsley, roughly chopped1 bunch
• cilantro, roughly chopped½ bunch
• onion, roughly chopped½ piece
• garlic4 clove
• cumin1 tsp
• coriander powder1 tsp
• baking powderlifts the inside½ tsp
• flourfor binding2 tbsp
• salt1 tsp
• oilfor deep frying1000ml

Method

1. 1

   Soak dried chickpeas overnight in plenty of cold water — do not use canned.

   Canned chickpeas fall apart in the fryer. Dried only.

2. 2

   Drain and process chickpeas with onion, garlic, parsley, cilantro, cumin, coriander powder, salt, and a pinch of baking powder.

   Pulse — don't purée. Texture matters.

3. 3

   Tip into a bowl; rest in the fridge 30 min for the mixture to firm up.

4. 4

   Form into small balls or patties; dust lightly with flour to bind.

   Wet hands stop the mixture sticking.

5. 5

   Heat oil to 175°C; fry falafel in batches until deep golden, about 3 minutes.

   Crowding cools the oil and you get greasy falafel.

6. 6

   Drain on paper towel; serve hot with hummus, tahini sauce, or stuffed into pita.

Per serving

320

kcal

12g

protein

38g

carbs

13g

fat