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8 people made this
About this recipe:
This is a great Middle Eastern dish, simple to make and a real hit every time I make it (and amazingly cheap too!), is also good cold the next day for a lunch box.
2 cans chickpeas
1 Scotch bonnet chilli
1 green medium chilli
2 tsp cumin seeds
2 tsp coriander seeds
1/2 tsp baking powder
1/2 tsp turmeric
2 cloves crushed garlic
1 small red onion, finely chopped
1 good handful of fresh coriander coarsely chopped
1 good handful of fresh flat leaf parsley
juice of 1 lime
groundnut oil for frying
- If making by hand mash the chickpeas, or place in a food processor
- Heat the cumin and coriander seeds in a dry pan untill the seeds start to crackle, then grind with a pestle and mortar to a coarse powder, add to the mashed chickpeas.
- Add finely chopped chilli, garlic, onion, turmeric, breadcrumbs, chopped herbs and lime; combine ingreadients well.
- Take a small ammount of the mixture in your hand and from a small ball about the size of a walnut, and repeat untill all the mixture is used.
- Fry the falafel in batches in hot oil (can be deep fried if you prefer) or griddled until crunchy on the outside, about 4 mins.
- Serve with grated salad of carrot, cucumber and radish with yoghurt and mint in toasted pitta bread.
Absolutely delicious! Very easy to make, lots of chopping involved though! Need to get a food processor...
- 19 Feb 2012
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