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Chicken & Sage Pasta
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easy falafels mid recipe spicy week

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Foolproof Falafels

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Preparation Time: 35 minutes
Cooking time: 12 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
This recipe has been visited 815 times

Ingredients:

Metric Imperial

2 cans chickpeas, drained and rinsed thoroughly

2 to 3 cloves garlic, very finely chopped

1 bunch(es) coriander, very finely chopped

1 smallish white onion, very finely chopped

1/2 tsp(s) ground cumin

1 tsp(s) hot chilli powder

1 tsp(s) sesame oil

1 sprinkling(s) parsley, very finely chopped

pepper to season

3 tbsp(s) self raising flour

oil for frying

Delicious falafels that don't disintergrate the minute they hit hot oil, yet remain light and crispy and very tasty. I use canned chick peas to eliminate the need for any forward planning.

Posted by: swiftlikesfood on 20 August 2008

Click here to view swiftlikesfood's Cookery Book

Cooking Steps:

Tip the rinsed chickpeas into a bowl, mash roughly with a potato masher, then go in with your hands, kneading the mixture against the bottom of the bowl to ensure the chickpeas are good n squashed.

Add the rest of the ingredients and squish everything together with your hands for a few minutes (good for stress!) to make sure it's mixed up really smushed together. You should have a paste that's neither too smooth or too 'bitty'

With wet hands (very impotant), form little balls - you should get about 20. Squash each ball slightly to give it a top and a bottom. Set to one side for 15 minutes - the water from your hands should now help the outside layer 'set' which I reckon helps keep them together.

Shallow fry in medium hot oil for 3 minutes each side, or until deep golden brown. Rest on kitchen paper for a few minutes, the serve with an onion and cucumer salad, raita, and pitas/tortillas.