Middle Eastern deep fried balls made of chickpeas served with flatbread, mixed salad and hummus.
Cooking Time: 35 Mins
Author: Paul Brighton
500g raw chickpeas soaked overnight and drained
1/2 small onion, roughly chopped
Small bunch of chopped fresh parsley
3 cloves of garlic
1 tbsp flour
1 tsp salt
1 tsp cumin
1/4 tsp black pepper
1/4 tsp cayenne pepper
Vegetable oil for frying
150g mixed leaf salad
Flatbread or pitta
Add all the ingredients apart from oil to a food processor and process until you end up with a slightly stiff paste, just thick enough to roll into balls. Empty into a bowl and refrigerate for 2 hours.
Remove from fridge and roll into equal sized balls, it should make around 15-20 falafels.
Heat about 3 cm of oil in a large frying pan over medium heat, add the balls to the pan and keep turning for about 10 minutes until browned on all sides. Remove from pan and drain off any excess oil.
Squeeze a little lemon juice over the falafels and serve with flat bread, a mixed salad and hummus.