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Croquettas De Garbanzo: Falafel
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Snack, tapas
Cuisine Mediterranean, middle eastern, spanish
Ingredients
  
  • 1 cup (dry )chickpeas soaked overnight
  • 2 onions
  • 2 cloves garlic
  • lots and lots of fresh chopped parsley, mint and coriander
  • a little cumin seed to taste, toasted on a dry skillet or ground cumin powder
  • 1/4-1/2 tsp cayenne or other chilli powder or flakes
  • salt and pepper
  • a little chick-pea or other flour for binding and coating
  • oil for frying
Instructions
 
  • soak the chickpeas in plenty of cold water overnight
  • put all the ingredients into a food processor and pulse until very smooth
  • adjust the seasoning and add a teaspoon of chickpea or other flour to help your falafel hold together. If the first falafel falls apart add another teaspoon of flour. Too much will make your falafels heavy. Adding a quarter of a teaspoon of baking powder will not go amiss.
  • hand-roll little balls and roll them on some chick-pea or other flour shaking off the excess
  • falafels have to be deep fried. Sorry. I'm considering getting an air fryer which uses just a teaspoon of oil. I've heard good things about them but have no personal experience of them at all.
  • serve with your favourite salad, a spicy tomato relish or yoghurt sauce and pitta or other flat-bread