It's all about texture, texture, texture.
Falafels
Makes 10
2 cups of chickpeas soaked overnight
¼ cup Moth gram or Turkish gram soaked overnight
1 medium onion, cut into quarters
6-7 cloves of garlic
A handful of coriander
A handful of parsley
1 tsp coriander powder
1 tsp red chilli powder
½ tsp turmeric powder
1 tsp cumin seeds or powdered cumin
Salt to taste
Juice of 1 lime
Vegetable oil for frying
1. Blitz all ingredients in a food processor until smooth. If you are using a grinder, pulse for 5 seconds at a time until the mixture is nice and smooth.
2. Refrigerate the mix for an hour.
3. There are two ways to fry the falafels. You can either roll them into mini patties or scoop them directly into hot oil. Once you’ve decided on your method, grab a deep vessel and fill just enough oil to cover the falafels, this should be done on low flame.
4. Once the oil begins to bubble, drop in a tester and then drop in your falafels one by one. Cook on both sides until brown and then transfer to a plate lined with kitchen tissue to drain excess oil.
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