This recipe is courtesy of Easy Living Magazine
Makes : 26 – Prep time : 15 mins plus soaking – Cook time : 20 mins
Cals per Falafel: 80 cals; Fat : 5g
Ingredients: 250g (8oz) chickpeas, dry and uncooked; ½ onion, chopped; 2 cloves garlic; 1 bunch parsley, chopped; 1 bunch coriander, chopped; ½ tsp salt; ½ tsp chilli powder; 1 tsp cumin; ½ tsp ground coriander; ½ tsp baking powder; 500ml (16 fl oz) vegetable oil, for deep-frying; ½ tsp ground or crushed sumac
- Soak the chickpeas in water overnight (for at least 6 hours), then drain the water. In a food processor, grind the chickpeas on a low speed, slowly adding the onion, garlic, parsley and coriander until the mixture is coarsely ground.
- Remove half of the mixture from the food processor and set aside. Re-grind the remaining part for an extra few minutes or until smoother than the other half. Mix the smooth and coarse portions together.
- Mix the salt, chilli powder, cumin, ground coriander and baking powder together. Add this to the chickpea mixture. Add a little water if needed – the mixture may be a bit crumbly, but this is fine. It is now ready for frying.
- In a pot or wok, heat the oil. This will be used to deep-fry the falafel. Use two tablespoons to mould the falafel. Fill one tablespoon with the mixture, then use another spoon on top to shape it.
- Slowly drop the falafel into the hot oil, and repeat. Cook each side for roughly 2 minutes (until it turns brown). Remove from the oil onto a colander or place on top of a paper towel to soak up any surplus oil. Sprinkle with sumac and enjoy while hot (it’s good served with humous)
Sumac:
Middle Eastern cook book:
