Falafel

Ingredients

• 250g dried chickpeas, soaked overnight
• 1 onion, roughly chopped
• 3 garlic cloves
• Large handful parsley
• Large handful coriander
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp baking powder
• 3 tbsp plain flour
• Salt and pepper
• Oil for frying

Instructions

1. Drain the soaked chickpeas — do not cook them.
2. Blend with the onion, garlic, herbs, spices, baking powder, flour and salt until rough and grainy but holding together.
3. Rest the mixture in the fridge for 30 minutes.
4. Shape into small balls or patties.
5. Fry in medium-hot oil for 3-4 minutes until deep golden, then drain.

Serving suggestions

• Serve in pita with hummus, salad and tahini sauce.

Storage & reheating

Best fresh; uncooked shapes freeze well and fry from frozen, adding a minute.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions