Crispy Falafel
A Lebanese meze of chickpeas, coriander and parsley, seasoned with cumin and chilli and deep-fried until golden.
1 hr 40 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 60 min · Cook 40 min · 100 min total
- medium
- 1
Soak the chickpeas overight in plenty of water. Drain well. Grind in a food processor. Add onion and parsley.
- 2
Grind for a few seconds more. Add the rest of the ingredients. Mix well. Keep this mixture in a refrigerator for 30 minutes.
- 3
With wet hands, shape a dessertspoonful of the mixture into a patty 4 cm round. Heat oil in a wok.
- 4
Deep fry the falafels until golden brown. Drain on kitchen paper. Sprinkle red chilli powder lightly and serve or serve without it.
- 5
Serving Tip: Falafels can be had plain or served in sandwiches with a spread of sesame paste on bread slices followed by tomato slices and pickled (in vinegar) pieces of cucumber, beetroot and whole green chillies.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
