HAVE A GO RECIPE: FALAFEL
1. If you have a food processor, simply blitz the ingredients.
I use a potato masher. I did try blending everything but that was a long process of scraping out half-bashed ingredients.
A potato masher is perfect. Try and get a smoothish mixture.
2. Shape into small rounds.
3. Chill the falafel in the fridge for 15mins.
4.Deep fry in hot oil for three minutes.
5. Serve in a pitta with yogurt dressing, salad or with couscous.
Ingredients
400g can chickpeas, rinsed and drained(or steep dried chickpeas overnight)
garlic clove, chopped
handful of flat-leaf parsley
1 tsp ground cumin
1 tsp ground coriander
2tbsp plain flour(optional)
1 small red onion, finely chopped
