🕌 Falafel 🕌
| Servings | Prep Time |
| 20-30Falafel | 30minutes |
| Cook Time |
| 10minutes |
|
|
Ingredients
- 1cup dried broad beans
- 1cup dried chickpeas
- 1medium brown onionquartered
- 1bunch fresh continental parsleystalks removed
- 2 garlic clovespeeled
- 1tsp ground coriander
- 1tsp ground cumin
- 1level tsp bi carb soda
- pinch salt & pepper
- pinch chilli powderoptional
- vegetable or canola oilfor frying
Instructions
- Soak the beans in cold water for 48 hours (drain and replace the water after the first day)
- On day two drain the broad beans and remove the outer brown skins. Drain the chick peas.
- Place all of the ingredients into a food processor and blend for a couple of minutes until the mixture becomes fine and smooth.
- Shape and roll the mixture into balls or patties and place them on grease proof paper.
- In a non-stick frying pan, heat enough oil to come half way up the sides of your falafel ball (around half an inch) to a medium temperature. Place each falafel ball into the oil and gently fry for around four minutes or until golden brown.
- Turn the falafels over and continue to cook for another four or five minutes. When golden, remove the balls from the pan and drain on absorbent paper.
Recipe Notes
