Spicy Falafel
- Serves:
- 4
- Ready in:
- 60 mins +
Ingredients
- 100g ready-to-eat chickpeas, in water, drained and rinsed
- 200g dried split broad beans, soaked overnight, or 250g fresh broad beans
- 5 garlic cloves, crushed
- 1/2 small onion, finely chopped
- 25g fresh coriander, chopped
- 25g flat leaf parsley, chopped
- 1/2 tsp cardamom, pounded, seeds removed
- 1/2 tsp cumin seeds
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 1/2 tsp baking powder
- 100g sesame seeds
- sunflower oil, for frying
- pitta bread, to serve
Method
- 1
Combine the chickpeas and broad beans with the garlic, onion and fresh herbs.
- 2
Blend in batches in the food processor until finely chopped, but not mushy. Add the spices, baking powder, salt and 2 tbsp water. Leave in the fridge to chill for 30-60 minutes.
- 3
Fill a heavy-based saucepan with sunflower oil, or preheat your fat fryer to 180C. Form the mix into golf ball-sized pieces and flatten slightly. Dip and roll in sesame seeds to evenly coat each falafel.
- 4
Fry in two inches of sunflower oil, turning occasionally, for a few minutes until golden brown. Take care not to overcook them.
- 5
Once cooked, place on paper towels to soak up any excess sunflower oil.
- 6
Serve the falafel by itself or in a hot wrap or pitta bread with some freshly diced tomato, pickled cucumber, crispy salad and tahini sauce or hummus.
Spicy Falafel was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 100g ready-to-eat chickpeas, in water, drained and rinsed
- 200g dried split broad beans, soaked overnight, or 250g fresh broad beans
- 5 garlic cloves, crushed
- 1/2 small onion, finely chopped
- 25g fresh coriander, chopped
- 25g flat leaf parsley, chopped
- 1/2 tsp cardamom, pounded, seeds removed
- 1/2 tsp cumin seeds
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 1/2 tsp baking powder
- 100g sesame seeds
- sunflower oil, for frying
- pitta bread, to serve
- 1
Combine the chickpeas and broad beans with the garlic, onion and fresh herbs.
- 2
Blend in batches in the food processor until finely chopped, but not mushy. Add the spices, baking powder, salt and 2 tbsp water. Leave in the fridge to chill for 30-60 minutes.
- 3
Fill a heavy-based saucepan with sunflower oil, or preheat your fat fryer to 180C. Form the mix into golf ball-sized pieces and flatten slightly. Dip and roll in sesame seeds to evenly coat each falafel.
- 4
Fry in two inches of sunflower oil, turning occasionally, for a few minutes until golden brown. Take care not to overcook them.
- 5
Once cooked, place on paper towels to soak up any excess sunflower oil.
- 6
Serve the falafel by itself or in a hot wrap or pitta bread with some freshly diced tomato, pickled cucumber, crispy salad and tahini sauce or hummus.
Spicy Falafel was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
