Falafel

Ingredients

• 250 g dried chickpeas
• 2 tsp coriander seeds
• 3 tsp ground cumin
• 1 tsp cumin seeds
• 2 garlic cloves
• Small bunch of parsley
• Small bunch of coriander
• 1 tsp baking powder
• Sunflower oil for frying
• 1 tsp salt

Method

1. Soak chickpeas in water for at least 12 hours
2. Drain the chickpeas
3. Pulse chickpeas in a food processor
4. Toast the coriander seeds, ground cumin and cumin seeds in a small dry pan
5. Finely chop garlic cloves
6. Combine the spices, garlic, salt and chickpeas then blitz in food processor until they form cohesive balls
7. Chill the mixture in the fridge for at least 30 minutes
8. Form the mixture into ping-pong sized balls
9. Heat oil in a shallow pan until nearly smoking and fry the falafels in batches.
10. The falafels can be frozen at this point until ready to eat.
11. When ready to eat, bake the falafels in 200C oven for 15-20 minutes.