Pop them in a burger or wrap, a salad, or serve them with eggs for breakfast - whichever way you falafel, you'll feel pleased as punch you made them yourself!
- 1 cup dried chickpeas, soaked overnight, drained and rinsed
- 3 cloves garlic
- 1 onion, finely chopped
- 3 tbsp fresh parsley, chopped
- 3 tsp ground cumin
- 2 tsp ground coriander
- ¼ tsp cayenne pepper
- 1 tsp salt
- ¼ tsp pepper
- Vegetable oil, for deep-frying
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Add chickpeas, garlic, onion, parsley, cumin, coriander, cayenne pepper, salt, and pepper to a food processor. Process until mixture until fine, but not a smooth paste.
- Shape mixture into balls of patty shapes, using about 2 tablespoons per ball.
- Heat vegetable oil in a deep pan over medium heat. Working in batches, add falafel patties and fry until golden brown.
- Using a slotted spoon, remove to a paper-towel lined plate. Serve hot with hummus and tahini.