Chickpea and Herb Falafel

Time

Prep 35 min · Cook 10 min · 45 min total

Difficulty

medium

1. 1

   Place cumin and coriander seeds in a frying pan and cook, stirring, over low-medium heat until fragrant. Cool.

2. 2

   Place cooled seeds in a mortar and crush with a pestle to form a coarse powder. Using a food processor, process chickpeas until finely chopped and almost a paste. Transfer to a bowl, add ground spices, garlic, herbs, onion and salt and pepper to taste, then mix well.

3. 3

   Stir in flour, bicarbonate of soda and egg until well combined. Roll tablespoonfuls of mixture into walnut-sized balls then roll in sesame seeds to coat. Place on a tray. Cover and refrigerate for 1 hour (or overnight) to firm.

   60 min
4. 4

   Pour oil into a large, deep frying pan until 5cm-deep. Shallow-fry falafel in batches, turning until golden all over, then drain on paper towels.

5. 5

   Serve with tarator sauce and lemon wedges.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.