20 Feb

Serves 4

  • 400g can chickpeas (drained)
  • 2 garlic cloves minced
  • 1 small red onion roudhly chopped
  • Handful flat leaf parsley
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp harissa paste or chili powder
  • 2tbsp plain flour
  • 2tbsp sunflower/rapeseed oil
  • 1/2 tsp salt

1. Pat the chickpeas dry with kitchen paper. Tip into a food processor with onion, garlic, parsley, spices, flour and salt.

2. Form into little falafels (about 1 1/2 inch diameter). Keeping them small gives a crispier texture.

3. Heat oil in frying pan and fry falafels over a medium heat for around 6 minutes on each side or until golden all over.

Try making our simple tomato chili salsa to accompany your falafels, a perfect combination!


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