The Perfect Falafel
Oh my god, this recipe changed my life. My live-in lover adores falafel more than anything and I never thought i’d be able to make proper, crunchy, fresh out of the frier falafel that is a little bit creamy inside at home. The only niggle is you need to soak the dried chickpeas over night, but using dried means its crazy cheap. The mixture also freezes really well which is great because this recipe makes a lot!
200g dried chickpeas – soaked overnight
1/2 big bunch of coriander (stalks included)
2 cloves garlic
3 spring onions
1 tsp salt
1tsp curry powder
1 tbsp cumin
1 tbsp flour
Make sure to soak the chickpeas in water overnight – they’ll massively expand and become softer.
Drain them and add them to a food processor. Slice up the spring onions, coriander, and garlic and add them and everything else to the processor as well.
Once the mixture is slightly holding together, empty out into a bowl.
Chill the mixture for an hour in the fridge.
Roll into golf sized balls and deep fry for 5-8 minutes in medium oil.
Serve however you fancy!