Falafel

Falafel is a snack served all over the Middle East and also in places such as Istanbul, as well as almost every major city in the world. Serve in Pita bread, with lettuce tomato Tahini and Hummus (Recipes for these to follow, or maybe already on site)

Keith Vigon @cook_4574654

United Kingdom

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Ingredients

15 mins

4 servings

250 gdried chickpeas
4Spring onions chopped
2 clovesgarlic crushed
15 gchopped fresh flat leaf parsley
15 gchopped fresh mint
25 gchopped fresh coriander
1/4 teaspooncayenne pepper
2 teaspoonsground cumin
2 teaspoonsground coriander
1/2 teaspoonbaking powder
oil for deep frying

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Steps

15 mins

1

Put the chickpeas in a large bowl cover with cold water and leave overnight, in the morning drain well
2

Put the chickpeas, spring onions, garlic, parsley, mint, coriander, cayenne pepper, cumin, ground coriander, baking powder and 1 teaspoon salt into a bowl and mix well
3

Put the mixture into a food processor and process in batches for 30 to 40 seconds or until finely chopped
4

The mixture should be sticky and holding together.
5

Refrigerate uncovered for at least 2 hours
6

Press 2 tablespoons of the mixture together in the palm of your hand and form into a patty.
7

Put enough oil in a deep heavy-based saucepan to make sure the balls will be covered when placed in, probably about one third full
8

Heat to 180°C, you will know if it's hot enough by dropping a cube of bread into it and it should brown in about 15 seconds
9

Cook the falafel in batches for 3 to 4 minutes or until well browned.
10

Drain on paper towels and serve hot