Falafel

Middle Eastern patties of chickpeas, plenty of parsley, garlic and cumin, pan-fried until crisp outside and green inside. A fibre-rich, fully plant-based snack.

Ingredients

• 600 g cooked chickpeas (well drained)
• 100 g (1 medium) onion
• 15 g (3-4 cloves) garlic
• 60 g (1 bunch) parsley
• 8 g (1 tbsp) ground cumin
• 5 g (1 tbsp) dried ground coriander
• 40 g white flour
• 5 g (1 tsp) baking powder
• 150 g sunflower oil (for frying)
• 8 g (1½ tsp) salt

Instructions

1. 1

   Pat the drained chickpeas dry with paper towels. Roughly chop the onion, peel the garlic and remove the thick parsley stems.

2. 2

   Pulse the chickpeas, onion, garlic, parsley, cumin, coriander and salt in a food processor for 1-2 minutes until the texture of coarse sand; do not purée.

3. 3

   Mix in the flour and baking powder and chill the mixture for 30 minutes.

4. 4

   With wet hands, shape walnut-sized portions into 24 slightly flattened patties.

5. 5

   Heat the oil in a wide, heavy-based frying pan over medium-high heat; fry the falafel in batches for 3-4 minutes per side until deep golden and crisp.

6. 6

   Drain on a plate lined with paper towels and serve hot.

Nutrition

Per serving