About this recipe:This is a tasty vegan falafel that contains no eggs. Serve on pitta with tzatziki or tahini sauce with lettuce and tomato.
1 1/2 (400g) tins chickpeas, rinsed and drained
1 small onion, finely chopped
2 cloves garlic, minced
small handful chopped fresh coriander
1 teaspoon dried parsley
1 dessertspoon ground cumin
1/8 teaspoon ground turmeric
1/2 teaspoon baking powder
100g (4 oz) dried breadcrumbs
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
225ml (8 fl oz) vegetable oil for frying
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Method Prep:25min › Cook:7min › Ready in:32min
Mash the chickpeas in a large bowl. Stir in the onion, garlic, coriander, parsley, cumin, turmeric, baking powder, breadcrumbs, salt and pepper. Do not be afraid to use your hands. Shape the mixture into balls; you should get 18 to 24. If the mixture does not hold together, add a little water.
Heat the oil in a deep fryer to 190 C. Carefully drop the balls into the hot oil, and fry until brown. If you do not have a deep fryer, heat the oil in a heavy, deep frying pan over medium high heat. You may need to adjust the heat slightly after the first couple of falafels, and be sure to turn frequently so they brown evenly.
@Fionabent-and how did the egg help? was it good or not? Not enought information, we do not know what you are trying to say!!
Anyway, I want to try this and it seems straightforward, can't wait to make and eat! - 04 Jul 2011