225 g (8 oz) chick-peas
3 cloves garlic, finely chopped
1 onion, finely chopped
5 g (1 tsp) ground cumin
5 g (1 tsp) ground coriander
15 g (2 tbsp) fresh parsley, finely chopped
15 ml (1 tbsp) tahini paste
2 eggs, beaten
lemon juice
wholewheat flour mixed with wheatgerm for coating
oil
cayenne pepper
olives, gherkins, pickled peppers (optional)
3 cloves garlic, finely chopped
1 onion, finely chopped
5 g (1 tsp) ground cumin
5 g (1 tsp) ground coriander
15 g (2 tbsp) fresh parsley, finely chopped
15 ml (1 tbsp) tahini paste
2 eggs, beaten
lemon juice
wholewheat flour mixed with wheatgerm for coating
oil
cayenne pepper
olives, gherkins, pickled peppers (optional)
method
1. Soak the chick-peas overnight, then cook in boiling water until they can be mashed with a fork.
2. In a large bowl, mash the chick-peas with the garlic, onion, cumin, coriander, parsley and tahini.
3. Add enough egg and lemon juice to make a dough.
4. Form the dough into 3 cm (1 1/2 in) balls, roll in flour and wheatgerm to coat and fry in hot oil until crispy. Drain on kitchen paper.
5. Serve hot or cold with a dip of tahini paste mixed with olive oil and lemon juice, and sprinkled with cayenne pepper.
6. Serve with olives, gherkins and pickled peppers if you like.
7. Alternatively, stuff the falafel into envelopes of pitta bread with a salad of shredded leaves, peppers and a few chopped chilli peppers.
2. In a large bowl, mash the chick-peas with the garlic, onion, cumin, coriander, parsley and tahini.
3. Add enough egg and lemon juice to make a dough.
4. Form the dough into 3 cm (1 1/2 in) balls, roll in flour and wheatgerm to coat and fry in hot oil until crispy. Drain on kitchen paper.
5. Serve hot or cold with a dip of tahini paste mixed with olive oil and lemon juice, and sprinkled with cayenne pepper.
6. Serve with olives, gherkins and pickled peppers if you like.
7. Alternatively, stuff the falafel into envelopes of pitta bread with a salad of shredded leaves, peppers and a few chopped chilli peppers.
serving amount
serves 4
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