Falafel

Recipe by Chef floWer
READY IN: 1hr 50mins
YIELD: 45 Patties
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a bowl add broad beans and chick peas then pour water into the bowl to cover the beans. Cover the bowl with cling wrap and all them to soak overnight.
  • Drain the broad beans and chick peas then remove and discard shells.
  • Place beans in a large food processor, add parsley, mint, coriander, onion, garlic, dried coriander, cumin, turmeric, cayenne and salt. Process until it's all chopped up and mixed.
  • Transfer the mixture to a large bowl and add bicarbonate of soda. Knead the combine thoroughly, cover with cling wrap and leave to rest in fridge for about one hour.
  • After one hour make patties. To do this mould the mixture into walnut size ball and then flatten it slightly, place it on a tray. Repeat step until mixture is complete.
  • Heat the vegetables oil in a heavy-based frying pan. Once heated gently lower the patties into the hot oil in batches, (patties will be delicate and may not hold its shape). Deep fry for about five to six minutes, once cooked place them on clean paper towels to drain oil. Repeat step until all patties have been cooked.
  • Serve the falafel either hot or cold and enjoy.
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