9 October 2013

Crispy Falafels

These are really the best falafels I've ever had, crisp and served in a lightly toasted pitta. Plus after soaking the chickpeas do not need to be pre-cooked. Using icecream-sized falafels this recipe should make about 16 :)

1 cup dried chickpeas, soaked overnight
2 tbsp Wholegrain plain flour
1/2 red onion
1-2 cloves garlic, crushed
2 tsp Coriander
Fresh parsley, chopped
2 tsp ground Cumin
1 tsp ground Cardamom
2 tsp Paprika
1 tsp Curry paste/powder
1 tsp Salt
1/2 tsp Black pepper
Mango chutney
Lemon 'mayo'
Wholegrain pitta
Oil for frying

1. Blend up the chickpeas with all the herbs and spices and flour in a food processor until it is able to stick together. You do not want it so fine that it turns to hummus though!
2. Shape the mixture into little patties- an icecream scoup is the easiest thing to use!
3. Pour oil into the pan for shallow frying, about 1/2cm deep and wait for it to heat up, it should be really hot so not as much is absorbed.
4. Meanwhile, very lightly toast the pittas and cut the cucumber into small cubes.
5. Fry the falafels in batches, for about 3 minutes on each side until golden and crisp
6. Serve up the falafel in a pitta with cucumber, mango chutney and some lemon 'mayo'.
7. Enjoy! Cassidy xx