• Ce7410dfade5717df08b3de55534faf5

Falafel

My favourite recipe for the Middle Eastern classic. Is delicious in a pitta or with quinoa tabbouleh.

Prep
Cook
Serves 4people
Ingredients
1
cup dried chickpeas
1/2
large onion, roughly chopped
2
tbsp finely chopped fresh parsley
2
tbsp finely chopped fresh coriander
1
tsp salt
1
/2-1 teaspoon chilli powder
4
cloves of garlic
1
tsp cumin
1
tsp baking powder
4-6
tbsp buckwheat flour
vegetable oil for frying
Directions
1.
Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain.
2.
Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
3.
Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
4.
Heat 3 inches of oil in a wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels.
5.
Serve with mixed salad, humous and pitta bread.

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