Falafel

Food24
Prep: 1 hr, Cooking: 3 mins
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By Food24 November 16 2017
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Ingredients (13)

1 onion — small, chopped
3 cloves garlic — cloves, minced
40 ml parsley — chopped
40 ml fresh coriander — chopped
5 ml salt
10 ml cumin — ground
5 ml Baking powder
3 ml harissa paste
60 ml flour
200 g chickpeas — dried
10 ml Bicarbonate of soda
water
oil — for frying
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Method:

Soak chickpeas in water and 10ml bicarbonate of soda overnight.

Rinse the soaked chickpeas in fresh water and place them in the bowl of a food processor along with the rest of the ingredients, except the oil.

Blend until a coarse, thick paste is formed. Transfer the mixture to a bowl, cover with plastic wrap and refrigerate for at least 1 hour.

Using a small ice-cream scoop or spoon, place equal size mounds of the mixture on a baking tray. Wet your hands slightly and shape all the little mounds into balls, pressing down on them slightly.Fry the falafels in batches for 2–3 minutes a side until golden brown. If they take less than 5 minutes to turn brown, your oil is too hot and the centre will still be raw.

Serve in a pita pocket with shredded lettuce, diced tomatoes, peppers and onion, hummus and tahini.

Brunch across 11 Countries by Alix Verrips is published by Human & Rousseau

ALSO TRY:

Broccoli and cauliflower falafels

Falafels with a herby yoghurt dip

Homemade falafel with grilled aubergine 


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