Falafel

Try these served with pita bread, lettuce, hummus, tahini or tabbouleh salad.

Falafel

4 serves

1 cup dry chickpeas
1 slice wholegrain bread
2 cloves garlic
2/3 cup parsley
1/2 cup coriander
½ onion, diced
Pinch chilli powder
1 tsp ground cumin
1 tsp ground coriander seed
1 tsp ground paprika
1 tsp baking soda
2 Tbsp canola oil

Cover the chickpeas in plenty of cold water and leave to soak overnight.
Drain the chickpeas thoroughly.
In a food processor place the drained chickpeas and all other listed ingredients except the baking soda and oil.
Blend well until a smooth paste is formed.
At this point you can freeze the mixture for later use.
Mix baking soda into the mixture just before cooking.
Form the mixture into 1 tablespoon sized balls and flatten slightly.
Heat oil in a large frying pan and cook the falafel until browned on each side and cooked through.

Serve with:
• Pita bread and sliced lettuce
• Hummus
• Tahini sauce
• Tabbouleh salad (try cauliflower ‘couscous’)

 

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