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1 person made this
This is a great Middle Eastern dish that is simple to make and a real hit every time I make it (and amazingly cheap too). It is also good cold the next day for lunch.
2 (400g) tins chickpeas
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 red chilli, finely diced
1 green chilli, finely diced
2 cloves crushed garlic
1 small red onion, finely diced
1/2 teaspoon turmeric
1/2 teaspoon baking powder
1 small bunch coriander, diced
1 small bunch flat leaf parsley, diced
1 lime, juiced
500ml peanut oil for frying
Extra time:24min ›
- Mash the chickpeas by hand or in a food processor.
- Heat the cumin and coriander seeds in a dry frypan until the seeds start to crackle then grind with a pestle and mortar to a coarse powder. Add to the mashed chickpeas.
- Add finely diced chillies, garlic, onion, turmeric, breadcrumbs, baking powder, coriander, parsley and lime; combine ingredients well.
- Take a small amount of the mixture in your hand and from a small ball about the size of a walnut. Repeat until all the mixture is used.
- Fry the falafel in batches in hot oil or grill until crunchy on the outside; about 4 mins.
- Serve with grated salad of carrot, cucumber and radish with yoghurt and mint in toasted pita bread.
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