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Falafel

14th April 2014
Written by: Admin

Nutritional Analysis provided by Saffron
Nutritional Analysis provided by Saffron

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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
  1. 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.
  2. Liquidise and keep adding a few more chickpeas and then blending until they are all used. Add extra water as necessary.
  3. Season with salt and transfer to a bowl. Take dessertspoonfuls of the mixture and shape into round, flattish, croquettes.
  4. 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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