Falafel
Prepared by Stephanie
Recipe by Janina Clinning
Ingredients
For the Falafel
I’m coming across more and more people who are trying out vegan diets. This recipe is perfect for vegans, just leave out the yoghurt dipping and rather serve the hummus.
Method
Rinse chickpeas under the tap in a sieve, shake off excess water and set aside.
Combine chopped onion, garlic cloves, parsley, coriander, cumin, salt, pepper and chilli powder and mix in food processor until coarse. Do not overprocess as it will become puree. Transfer to a medium-sized mixing bowl.
Transfer the rinsed chickpeas to the food processor and coarsely process. Add chickpeas to the first ingredients in mixing bowl.
Using your hands, mix thoroughly until evenly distributed.
Sprinkle the flour and the optional baking powder evenly over the surface and incorporate gently with your hands.
Roll small portions of the mixture to form about 20 falafel balls.
Deep fry in cooking oil until golden brown. Do a test falafel first to check your oil is hot enough. If the oil is not hot enough, your falafels will literally break up into a coarse mess.
Delicious served with homemade hummus or tahini yoghurt.
Tip from Stephanie
Refrigerate falafel balls for 30 minutes before frying to keep the mixture together.
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