Ground chick peas are combined with green herbs and spices, formed into balls, then fried. These would also make a fun but nutritious meal for St Patrick's Day.
Ingredients
| 2 cups | Dried chickpeas (Main) |
| 1 small | Red onion, quartered |
| 1 large | Garlic clove |
| 1 | Green chilli, seeded |
| 1 cup | Coriander, packed (Main) |
| 1 cup | Chopped parsley |
| 1 | Lemon, finely grated rind only |
| 1 Tbsp | Lemon juice |
| 1 Tbsp | Ground cumin |
| 1 tsp | Ground coriander |
| 1 tsp | Salt |
| 1 tsp | Baking soda |
| 2 Tbsp | Plain flour |
| 1 dash | Rice bran oil, for frying |
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Directions
- Place the chick peas in a large bowl and cover well with cold water. Soak for 12 hours. Drain, rinse then measure 3 cups. Use any remaining chick peas in a stew.
- Place the onion, garlic and chilli in a food processor and whizz until well chopped. Add the herbs. Process until finely chopped. Add the drained chick peas the pulse until finely ground. Add the remaining ingredients and mix well.
- Roll the falafel mixture into balls about the size of walnuts.
- Heat enough oil in small saucepan or wok for deep frying to about 180C. Deep-fry the falafel in batches for about 4 minutes, until brown on the outside. Drain on paper towels.
- Great served hot with tahini or light sour cream and /or lime wedges.
