Easy and simple to make there is no reason not to try this delicious falafel recipe. We may be heading towards winter, but that shouldn’t stop us from eating something a little more warm and exotic.
Serves 6
Cooking time: 5 minutes
What You’ll Need:
- 100g ready to eat chickpeas in water, drained and rinsed
- 200g split dried broad beans (fava beans), soaked overnight, or 250g fresh broad beans
- 5 garlic cloves, crushed
- half a small onion, chopped finely
- 25g coriander leaves, chopped finely
- 25g flat leaf parsley, chopped finely
- ½tsp cardamom, pounded, seeds removed
- ½tsp cumin seeds
- ½tsp ground cumin
- ¼tsp cayenne pepper
- ½tsp salt
- ½tsp baking powder
- 100g sesame seeds
- Sunflower oil for frying
- Pitta bread for serving
What To Do:
- Combine chickpeas and broad beans with garlic, onion, parsley and coriander leaves
- Blend in batches in a food processor – keep it finely chopped, not mushy. If you have mincer then use this and pass the ingredients through
- Add spices, baking powder, salt and 2tbsp water
- Leave in the fridge and chill for 30min to 1hr
- Fill a heavy-based saucepan with sunflower oil or preheat your fat fryer to 180ºC
- Form the mix into golf ball size pieces and flatten slightly, dip and roll in sesame seeds to evenly coat each falafel
- Fry in 2 inches of sunflower oil, turning occasionally, for a few minutes until golden brown, do not overcook
- Place on paper towels to soak up any excess oil
- Serve falafel by itself or in a hot wrap or pita bread with some fresh diced tomato, pickled cucumber, crispy salad and tahini sauce or hummus
Recipe from justfalafel.com
Make sure to have a look at our delicious, indulgent cheese recipes.