Falafel
INGREDIENTS
METHOD
The crispy and crunchy falafel, can then be served with hummus or yogurt dip.
- 1kg chickpeas (soaked overnight)
- 3 1/2 tbsp coriander leaves
- 3 1/2 tbsp parsley leaves
- 1/2 small onion
- 6 garlic cloves
- 1 1/2 tsp paprika
- 1 1/2 - 2 tbsp salt
- 2 tbsp bicarbonate soda
- Oil for deep-frying
- Almonds (optional)
METHOD
- In a blender, grind the chickpeas, coriander, parsley, onion and garlic into a coarse paste.
- Then, add in the chopped almonds (optional)
- Add salt, paprika and bicarbonate soda to the mixture and make small balls, then flatten as desired
- Deep-fry the balls in hot oil until done golden brown.
** NOTE: Dip the handle of a wooden spoon into the oil, if it bubbles the oil is at the right temperature.
The crispy and crunchy falafel, can then be served with hummus or yogurt dip.