‘Falafel’ Chickpea Balls

Name: ‘Falafel’ Chickpea Balls
Yield: 30 balls
Cuisine: British
Ingredients: 2 cups Dry Chickpeas; 1 Onion *coarsely cut; 1/4 cup Parsley *finely chopped; 2-3 cloves Garlic; 1 & 1/2 tablespoons Plain Flour *optional, probably you don’t need it; 1 & 1/2 teaspoons Salt; 1-2 teaspoons Ground Cumin; 1-2 teaspoons Ground Coriander; 1/4 teaspoon Ground Black Pepper; 1/4 teaspoon Cayenne Pepper; Vegetable Oil for deep frying

Hiroko Liston @hirokoliston

Melbourne, Australia

Since I moved to Australia, I have discovered many different food and ’Falafel’ is one of them. For a long time I didn’t know what they are made from. ‘Falafel’ is something I buy from shops and I never thought it could be so easy to make. The most important thing is to use uncooked chickpeas and the right amount of salt & spices. This recipe is so easy and delicious.

Hiroko Liston @hirokoliston

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Ingredients

30 balls

2 cupsDry Chickpeas
1Onion *coarsely cut
1/4 cupParsley *finely chopped
2-3 clovesGarlic
1& 1/2 tablespoons Plain Flour *optional, probably you don’t need it
1& 1/2 teaspoons Salt
1-2 teaspoonsGround Cumin
1-2 teaspoonsGround Coriander
1/4 teaspoonGround Black Pepper
1/4 teaspoonCayenne Pepper
Vegetable Oil for deep frying

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Steps

1

Place the dry Chickpeas in a large bowl and cover with cold water. The chickpeas will expand to over double their size, so make sure you cover with plenty of water. Soak overnight. Drain the water and rinse the beans before cooking.
2

Place all ingredients in a food processor. Process until finely chopped, well combined and almost paste. Transfer to a bowl.
3

Roll the tablespoonfuls of mixture into 3cm balls and place on a tray. The mixture is very soft, but it hardens as it is cooked.
4

Heat oil in a deep frying pan or a frying pot and fry the chickpea balls turning until nicely browned all over, then drain on paper towels.