14th April 2014
Nutritional Analysis provided by Saffron
Serves 4-6
- 450g chickpeas, soaked overnight, drained
- 3 cloves garlic
- 2 tsp coriander
- 2 tsp cumin
- 2 tbsp chopped parsley
- sea salt to taste
Preparation method
- Cook the chickpeas in plenty of fresh water until soft. Put a quarter of the chickpeas into a blender with the garlic, coriander, cumin and parsley.
- Liquidise and keep adding a few more chickpeas and then blending until they are all used. Add extra water as necessary.
- Season with salt and transfer to a bowl. Take dessertspoonfuls of the mixture and shape into round, flattish, croquettes.
- Heat a small amount of oil in a frying pan and fry the falafel in batches for 2-3 minutes or until golden brown all over. Drain well and serve.
Main ingredients
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