Prep 35 mins
Cook 10 mins
Great for lunch. Source: Notebook magazine - March 2006 I have also listed the recipe for Tarator Sauce listed as an accompaniment in this recipe.
- 1 tablespoon cumin seed
- 1 tablespoon coriander seed
- 2 (400 g) cans chickpeas, rinsed, drained
- 3 garlic cloves, chopped
- 3⁄4 cup coriander, finely chopped
- 1⁄4 cup mint, finely chopped
- 1⁄2 cup flat leaf parsley, finely chopped
- 1⁄2 Spanish onion, coarsely grated
- 1⁄3 cup plain flour
- 1⁄4 teaspoon bicarbonate of soda
- 1 egg, lightly beaten
- 1⁄2 cup sesame seeds
- sunflower oil, for shallow-frying
- lemon wedge, to serve
- Place cumin and coriander seeds in a frying pan and cook, stirring, over low-medium heat until fragrant. Cool.
- Place cooled seeds in a mortar and crush with a pestle to form a coarse powder.
- Using a food processor, process chickpeas until finely chopped and almost a paste. Transfer to a bowl, add ground spices, garlic, herbs, onion and salt and pepper to taste, then mix well.
- Stir in flour, bicarbonate of soda and egg until well combined.
- Roll tablespoonfuls of mixture into walnut-sized balls then roll in sesame seeds to coat. Place on a tray. Cover and refrigerate for 1 hour (or overnight) to firm.
- Pour oil into a large, deep frying pan until 5cm-deep. Shallow-fry falafel in batches, turning until golden all over, then drain on paper towels.
- Serve with tarator sauce and lemon wedges.