Recipe by WicklewoodWench
A delicious falafel that is always a favourite as a quick snack or part of a main meal, and of course naturally gluten free. To make them even healthier they can be baked in an 180c oven for 5-20 mins.
Top Review by Tea Jenny
Hi there, I made these for the first time today but I have been meaning to make this dish for a while now and I am so pleased I did. Very tasty but I fried them and I now wish I had baked them as all my seeds fell of, so I toasted some more in a dry pan and just rolled them in them and they were fine, but the next time I will definitely bake them. I had sesame seeds everywhere LOL I will probably be finding them forever, mind you the dog was doing a lot of sniffing around so she might get the most of them. I made them just like the recipe with no changes, a very nice recipe somewhat of a change for me and I am pleased to say a nice one. Thank you for posting. Made for Honor thy mother diabetic forum May 2011.
- 250 g chick peas, drained
- 2 cloves garlic, crushed
- 1 red chili, seeded and finely chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon chopped of fresh mint
- 1 tablespoon chopped fresh parsley
- 2 spring onions, finely chopped
- 1 large egg, beaten
- sesame seeds, for coating
- sunflower oil, for frying
Directions See How It's Made
- Place all the ingredients except the sesame seeds and oil in a food processer and blend until the mixture forms a coarse paste. (If the mixture appears too wet, just chill for 30 mins.).
- Roll the mixture into 12 balls and roll in the sesame seeds, coat well.
- In a large frying pan heat about 200ml of sunflower oil and fry falafels in small batches, turning regularly for approximately 5 mins or until golden and crispy,.
- Drain and serve warm with dips or with a mixed salad in warm pitta breads.