Use up some kitchen staples with this recipe for some delicious traditional falafels. These go great as a snack or can be put in to pittas.
- 200g (1 cup) canned chickpeas (drained and rinsed)
- ½ large onion, roughly chopped
- 2 tbsp chopped parsley
- 2 tbsp chopped coriander (cilantro)
- 1 tsp salt
- ½-1 tsp dried hot red pepper
- 4 cloves of garlic
- 1 tsp cumin
- 1 tsp baking powder
- 4–6 tbsp flour
- Vegetable oil for frying
- Place the drained chickpeas and the onions into a food processor. Add the parsley, coriander, salt, hot pepper, garlic, and cumin. Process until blended.
- Add the baking powder and 4 tbsp of the flour. If you need more flour, use the extra 2 tbsp. You want to add enough flour so that the dough forms a small ball and is not too sticky.
- Refrigerate the mixture for several hours.
- Roll your mixture into small balls, about the size of a golf ball.
- Heat 3 inches of oil to 190°C (375°F) in a deep pan or wok. Fry about 6 balls at a time for a few minutes on each side until golden brown.
- Drain on paper towels.
- Serve with pitta, houmous and salad.
This recipe for traditional falafels was featured in Issue 20 of Vegan Life Magazine