falafel

🥘 Ingredients

• dried chichkpeas 225 grams
• fresh parsley 1 cup
• fresh coriander 1 cup
• spring onion 6
• garlic 2 cloves
• ground cumin 1 tsp
• ground coriander ½ tsp
• salt 1 ½ tsp
• baking powder ½ tsp
• flour 4 tsp
• water 5 tbsp
• neutral oil

1. 1

   Place dried chichkpeas in a large bowl and pour over plenty of cold water. Leave to soak for at least 12 hours .
2. 2

   Drain chickpeas well. Place in food processor , add fresh parsley , fresh coriander (optional), spring onion , garlic , ground cumin , ground coriander , salt , baking powder , flour , water .
3. 3

   Blitz for 2 to 3 minutes on high, scraping down sides as necessary, until the chickpeas are very small grains. Mixture should look like smooth guacamole from the outside.
4. 4

   Scoop up heaped tablespoons and shape into balls (or dome, disc or torpedo), place on a tray. Should make around 20, about 2.5cm wide.
5. 5

   Refrigerate for 30 minutes .
6. 6

   Pour neutral oil in a skillet or large pot - at least 1.7 cm depth. Heat on medium high to 180-190C (induction setting 6.5).
7. 7

   Cook in batches for around 4 minutes , using 2 forks to roll, until deep golden and super crusty on the outside, flipping once to ensure both sides are evenly browned.
8. 8

   Drain on paper towels. Repeat with remaining falafel.
9. 9

   Serve fresh out of the fryer with Sauce of choice! Make falafel wraps or plates with tabbouleh, tomato, onion, and Sauces of choice.