Total Time
1hr
Prep 30 mins
Cook 30 mins

This recipe is a the product of a trial and error development of my own. Middle Eastern food like falafel is the inspiration. I hope you enjoy them. They can be served cold with salad or warm with stir-fry vegetables. Also good served on their own as a snack or dipped in your favourite sauce. To add your own personal touch you could experiment with your favourite herb & spice blends. Freezes well for three months. Preparation time excludes time used to soak chickpeas. If desired you can omit the 150 g water and the bouillon granules or powder and replace with 150 ml stock liquid. Italian herbs are a blend of marjoram, basil, red bell peppers, oregano, rosemary, parsley and thyme.

Ingredients Nutrition

Directions

  1. INSTRUCTIONS.
  2. Wash chickpeas and pick over to remove foreign matter and discoloured chickpeas.
  3. Soak chickpeas in water for at least 4 hours (or overnight if possible).
  4. Place all dry ingredients in a large mortar & pestle and grind until well blended.
  5. Add fresh herbs to mortar and grind well.
  6. Add tomato paste and oil to mortar and mix well.
  7. Wash and drain chickpeas and place in food processor with onions and 150mls of cold water (or stock). Blend until well crushed but not to a paste.
  8. Add herb and spice mixture to processor and blend with chickpea mixture.
  9. Transfer chickpea mixture to a bowl and add eggs and grated parmesan cheese and mix well (beat eggs lightly before mixing through).
  10. Add flour and mix through until the mixture is thick but can still fall off the spoon (slightly runny). Then stand for about 30 minutes so flavours blend together.
  11. Spray frying pan with cooking oil and heat to medium heat.
  12. Place dollops of the mixture into the frying pan and cook both sides until golden, turning once only. (Cook in batches ensuring pan is wiped and re oiled between batches).
  13. For vegetarian use vegetable bouillon only or a vegetarian fake chicken flavor only.

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